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Tuscan Greens And White Beans

1 tbsp. olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced (2 to 3)
4 cups. escarole, coarsely chopped or spinach
3 Tbsp. dry white wine
1 tsp. ground sage
1/2 tsp salt
1/4 tsp red pepper flakes
15 oz cooked white beans, drained or red kidney beans
1/4 cup chopped fresh basil

In a large saucepan heat the oil over medium-high heat. Add the
onion and garlic and cook, stirring, for 4 minutes. Add the greens,
wine, sage, salt, and red pepper and cook for 3 or 4 more minutes
over medium-low heat, stirring frequently, until the greens are
wilted. Stir in the beans and basil and cook for 3 minutes more
until steaming. Remove from the heat and serve. Makes 4 servings.

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