Greens and beans
From Lori, Yorkville CSAThe beans add enough protein to make this a main dish. This is a good way to use up leftover greens. A traditional Italian-American dish, the classic version of this recipe is made with escarole and cannellini beans.If you have dried beans and a lot of time, cooking and using dried beans will improve the taste. Cook the beans first; add the greens when they are almost done. You can use any kind of beans in this recipe—pinto, chickpeas, black beans, kidney beans. You can also use whatever greens you have on hand.
Ingredients
- 5 TBS extra-virgin olive oil divided
- 3 garlic cloves thinly sliced, or one chopped garlic scape
- ¼ tsp dried crushed red pepper
- 1 large bunch greens such as spinach, escarole, turnip greens, frisée, chard, bok choy, kale, broccoli rabe; 1 large bunch is about 1 lb), thick stems removed and chopped. Spinach should be left whole, other greens cut into 1-inch strips (1 large bunch is about 10 cups packed)
- 1 cup or more vegetable broth or low-salt chicken broth
- 1 15- oz can cannellini white kidney beans, rinsed and drained, or any variety of beans
- 1 tsp or more Sherry wine vinegar
- Salt and pepper to taste
Instructions
- Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add the chopped stems and ribs and sauté for a few minutes until they soften.
- Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.
- Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by the tablespoonful if dry, 1 to 10 minutes, depending on type of greens.
- Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar.
- Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.