Spring Greens with Beans

Description

.

Ingredients

• 1 1/2 Tbs. olive oil
• 3 to 4 cloves garlic, minced
• 3 scallions, sliced, or good-sized bunch garlic chives, minced
• 2 (16-oz.) cans beans (pink, black or navy), drained and rinsed
• 1 tsp. chili powder
• 12 to 16 oz. spring greens with small leaves (such as arugula, watercress, baby spinach),
• stemmed
• salt and freshly ground black pepper

Directions

In large skillet, heat oil over medium heat. Add garlic and cook over low heat, stirring, 30 seconds. Add scallions and cook, stirring, 1 minute. Stir in beans, chili powder, and 1/4 cup of water. Bring to a simmer, then mash just enough beans with back of wooden spoon to create a thick, saucy base. Cover and cook over low heat while preparing greens.

In large pot, steam greens with only the water clinging until wilted, 1 to 2 minutes. Remove from heat and add to beans; stir well. Season with salt and pepper and serve.