Greens and beans

This is one of my favorite savories. It’s a delicious and warming meal for fall and winter.
Serves 3 to 4
One bunch mustard greens
One can cannellini beans
Three to four cloves of garlic chopped finely
One tablespoon or more of Dijon mustard
Asiago, romano or parmesan cheese grated
Two to three tablespoons of extra virgin olive oil
Salt and pepper to taste.

Tear, wash and steam mustard greens until just soft but retain bright color, rinse with cold water.
Heat olive oil in pan and sauté garlic until lightly browned. Add cannellini beans without rinsing. Stir together and add mustard. At this point you may want to add a little water to create more of a sauce. I generally add ½ cup. Chop cooked greens add to the beans. Next you want to add your salt and pepper taste it and adjust flavors with adding more mustard, salt, pepper or even a bit of lemon zest if you have it on hand.
Plate it up and add the grated cheese and a drizzle of olive oil.
Extras:
I’ve also sautéed radicchio and added it to the mix, or if you don’t eat dairy you can add nutritional yeast to the sauce.