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Greens and Beans with Rosemary and Thyme
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| 3/4 cup | low-sodium vegetable broth |
| 1 cup | chopped white onion |
| 3 cloves | garlic, finely chopped |
| 1 pound (1 to 2 bunches) dark leafy greens, such as collards, kale or mustard greens, tough stems removed and leaves thinly sliced | |
| 1 (15-ounce) can | no-salt-added Great Northern or other white beans, rinsed and drained, or 1 1/2 cups cooked white beans |
| 1 teaspoon | finely chopped fresh rosemary |
| 1 teaspoon | finely chopped fresh thyme |
| 1/4 teaspoon | crushed red pepper, (optional) |
| 1/8 teaspoon | ground black pepper |
Bring broth to a simmer in a large, high-sided skillet over medium-high heat. Add onion and garlic and cook until tender, stirring occasionally, about 7 minutes. Stir in greens, in batches if needed, along with beans, rosemary, thyme and crushed red pepper. Cover, reduce heat to medium and cook 5 minutes, stirring once. Uncover and cook another 2 minutes or until greens are very tender. Stir in black pepper and serve.
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