Savory Shelling Beans and Greens

• 1 1/2 pounds shelling beans
• 1 Tablespoon vegetable oil
• 2 cloves garlic, chopped
• 4 cups vegetable broth
• 2 bunches greens (kale, collard, turnip, or mustard)
• 1/2 teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper

Shell the beans and discard the pods.

In a large pot or saute pan heat the vegetable oil. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the broth and beans and bring to a boil. Reduce heat to a simmer, cover, and cook until the beans are just tender, about 45 minutes.

Meanwhile, remove the tough stems from the greens and coarsely chop the leaves. Add the greens and 1/2 tsp. salt. Cover and cook until the greens are silken, about 40 minutes more. Add salt and pepper to taste.

Optional: Brown 4-8 pieces of chicken in the pot before starting the recipe. Set the browned chicken aside while the beans cook and return to the pot with the greens.