Felix’s Favorite Greens and Beans


  • 5 T F. Oliver’s Heady Garlic EVOO, divided
  • 1/4 tsp. dried crushed red pepper
  • 1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
  • 1 c (or more) vegetable broth or low-salte chicken broth
  • 1 15-oz can cannellini (white kidney) beans, rinsed and drained
  • 1 tsp. (or to taste) F. Oliver’s Lemon Bouquet Balsamic Vinegar


  • Heat 4 tablespoons EVOO in large nonstick skillet over medium heat. Add dried crushed pepper; stir about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, stossing with tongs to coat with EVOO.
  • Add 1 cup broth. Cover and simmer until greens are just tender, adding more broth by tablespoons if dry – 1 to 10 minutes, depending on type of greens.
  • Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes.
  • Stir in 1 teaspoon Balsamic Vinegar. Season with salt and pepper, and more Balsamic Vinegar, if desired. Drizzle with remaining 1 tablespoon EVOO and serve.