Super Nourishing Beans & Greens (1 Pan!)

Chopped collard greens very thinly without stalk. Used broth instead of water. And ate it with bread.

In a Dutch oven or a large rimmed skillet with a lid, heat the oil over medium heat. Once hot, add the shallot and sauté for 1-2 minutes, until fragrant and translucent. Turn the heat down to medium low and add the garlic and red pepper flakes. Sauté for 1 more minute. Return the heat to medium and add the chopped chard (or greens of choice). Toss to coat the greens in the oil and distribute the shallot and garlic. Once the greens are just beginning to wilt, add the white beans and salt and stir to combine. Add the water and lemon juice then cover and simmer for 15-25 minutes, until the greens are tender, the beans have softened, and the mixture is a bit saucy but most of the water has evaporated. Add more water and cover as needed to achieve the desired consistency of your greens and beans. Serve immediately! Delicious on its own as a quick meal, or served with toast, grains, tofu, salmon, or eggs. Keeps for 3-4 days in the refrigerator or up to 1 month in the freezer.

Doubled chilli flakes

I used navy beans as did not have cannelini and I used kale instead of chard. I also threw in some baked tofu near the end. It was delicious.