| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Tuscan | Cooking, Live | 1 | Servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1 | md | Onion, diced |
| 2 | Cloves garlic, diced fine | |
| 3 1/2 | c | Chicken stock |
| 3 | c | Torn broccoli rabe |
| 3 | c | Torn kale |
| 2 | cn | Cannellini beans |
| 1 | lg | Can whole tomatoes |
| 3 | Sprigs fresh thyme or 1 teaspoon dried thyme | |
| Salt and pepper to taste |
INSTRUCTIONS
In a large pot heat olive oil and cook the onion until translucent. Add the garlic. In a saucepan heat the chicken stock. Add the torn broccoli rabe and kale and stir frequently u Yield: 4 servings Recipe by: Cooking Live Show #CL8859 Posted to MC-Recipe Digest V1 #596 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 5, 1997
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