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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Thanks to paprika, this meatless main has a spicy, smoky flavor. Domestic smoked paprika can be found at some supermarkets. For a spicier kick, use hot smoked Spanish paprika (Pimentón Picante or Pimentón de La Vera Picante), which is sold at specialty foods stores and . Ingredients:
2 tablespoons olive oil |
1 large onion, chopped |
2 garlic cloves, chopped |
1 14 1/2-ounce can diced tomatoes in juice |
1 1/2 teaspoons smoked paprika |
1 141/2-ounce can vegetable broth |
8 cups coarsely chopped assorted greens (such as kale, mustard greens, and collard greens; about 8 ounces) |
1 15-ounce can cannellini (white kidney beans), drained |
grated manchego or parmesan cheese (optional) |
Directions:
1. Heat oil in heavy large pot over mediumhigh heat. Add onion and sauté until soft and beginning to brown, about 6 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and paprika; stir 1 minute. Add broth and greens; bring to boil, stirring often. Reduce heat to medium-low, cover, and simmer until greens are wilted and tender, stirring occasionally, about 15 minutes. Stir in beans and simmer 1 minute to heat through. Divide among bowls; sprinkle with cheese, if desired.
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