Monday, April 5, 2010
Garlicky greens with white beans and sundried tomatoes
canned white beans
sundried tomatoes (pieces packed in oil)
Chinese mustard greens
chicken broth (I used Better Than Bouillion)
Heat up some olive oil in a skillet. Saute the shallots and garlic - then remove them to the serving platter. Fry the drained beans in the oil, until they get a little dry, then add the greens (sliced) and the tomatoes.
Add back in the garlic and shallots, and 1/4 cup broth. Stir & turn with a spatula or tongs.