Thursday, November 12, 2009

White beans and carrots

4 Tbsp. butter
3 cloves garlic, minced
dash rosemary
Salt and pepper
1/2 c. cream
1 can white beans, drained
6 oz. greens, chopped (spinach or kale work great)
2 or 3 carrots, sliced

Saute Garlic and rosemary in butter until garlic is fragrant. Add carrots, saute until almost tender. Add greens, cook, stirring until wilted. Add cream, beans, and salt and pepper to taste. Simmer until heated through. Toss to coat.

Optional, can be tossed with pasta

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