Ingredients

• 1/2 tablespoon olive oil
• 3 -4 garlic cloves, minced
• 1 large onion, chopped
• 4 cups fat free chicken broth or 4 cups vegetable broth
• 1 (15 ounce) can great northern beans or 1 (15 ounce) can garbanzo beans
• 1 bunch swiss chard (any greens such as mustard, turnip, collards should work, just adjust cooking time for more tender g) or 1 bunch spinach (any greens such as mustard, turnip, collards should work, just adjust cooking time for more tender g)
• 1 cup spinach leaves, fresh (yes this is in addition to the other greens) (optional)
• 1/2 teaspoon sugar (optional)
• 1/4 teaspoon nutmeg (optional)
• salt and pepper
• parmesan cheese (optional)

Instructions

1. Heat a dutch oven and spray with cooking spray. Add olive oil and then the onion and garlic. Saute just until it begins to soften, Add chicken broth and allow to continue cooking while you begin the next steps.

2. Wash whatever greens you choose to use and remove any hard stalks. Stack the leaves one on top of the other, roll like a cigar and slice into 1/4 inch slices, then cut the pieces in half. This will give you nice ribbons that are not too wide or long.

3. Add greens, sugar and nutmeg (if using) to the pan. (Save spinach for later) Stir to combine. (The sugar will not make the dish sweet but will balance some of the bitterness from the greens).

4. Rinse and drain beans and add to pan. Stir gently. Simmer for 20 minutes or until greens are al dente or as soft as you would like. Toss in spinach just to wilt.

5. Ladle each serving into a bowl and top with a generous sprinkling of freshly grated parmesan cheese and additional cracked pepper if desired. Crusty bread is also a great accompaniment for all the yummy broth that is swimming in the bowl.

6. Enjoy!