15 ounce .5 can cannellini beans white drained canned ( kidney)
2 cloves garlic minced to taste
6 servings salt and ground pepper black to taste
1 pound mustard greens washed and chopped
0.8 teaspoon ground mustard dry
2 tablespoons olive oil
1 onion chopped
0.5 teaspoon pepper flakes red crushed
2 tablespoons water
1 tablespoon distilled vinegar white
1 teaspoon sugar white
Equipment
bowl
dutch oven
Directions
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.
