Description
Simple and satisfying! Serve as a side dish or as a main course vegetarian meal with crusty bread and a glass of red wine.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced, or to taste
- 1 tablespoon distilled white vinegar
- 2 tablespoons water
- 1 teaspoon white sugar
- ¾ teaspoon dry mustard powder
- ½ teaspoon crushed red pepper flakes
- 1 pound mustard greens, washed and chopped
- 1 (15 ounce) can cannellini (white kidney) beans, drained
- salt and ground black pepper to taste
Instructions
- In a large Dutch oven over medium heat
- heat the olive oil; cook and stir onion and garlic until the onion is translucent
- about 5 minutes.
- In a bowl
- mix vinegar
- water
- sugar
- dry mustard
- and red pepper flakes until sugar has dissolved. Place the mustard greens into the onion and garlic mixture
- and pour in the vinegar mixture. Stir to combine
- cover the Dutch oven
- and bring to a boil. Simmer the greens until the liquid has been absorbed
- 5 to 10 minutes.
- Mix in the white beans
- allow to heat through
- and season to taste with salt and black pepper.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 6