Skip to main content

Greens and Beans


This classic Italian 'Beans and Greens' comes together really easily.  I grew up on this dish.  Loaded with nutrients and flavor.

When I was growing up, the sister to this dish, minestra was served in our house on a regular basis. All you would do is add chicken broth and pepperoni chunks and turn it into a soup.  I wasn't especially fond of the soup growing up.  I would pick out the pepperoni chunks.

BEANS AND GREENS

1 to 2 heads kale or escarole, depending on how much is in the head or how much you want to make. 1 can or 2 cups white beans, such as navy beans
4 cloves garlic, minced
1 - 2 tablespoons olive oil
S & P, to taste

Cook greens in salted water  ( about a tablespoon in a big pot), until tender.  Drain and cool. Squeeze water out as much as possible.  I like to chop it up at this point.

In a large skillet saute garlic in oil. When garlic is slightly golden, add in greens and beans and heat through.  Add salt and pepper to taste.

Labels:

Comments

Post a Comment

Popular posts from this blog

Gobi Manchurian

  This Gobi Manchurian is the bomb.  Its sweet and spicy.  I really enjoyed this over rice.  You can totally deep fry your cauliflower but I preferred it baked without the oil. You really wont miss the oil once it is bathed in this crazy good sauce. Gobi Manchurian I added a lot more veggies because I wanted it loaded with veggies but you can go sparse if you likke, just halve what I have here. 1 head cauliflower, roughly 4-6 cups small pieces (bite size) 1 cup flour  1/2 cup tapioca or corn flour (corn starch) 1 cup water 1/2 teaspoon salt 2 green bell peppers, diced 2 cups onion, I used sweet onion in mine but any onion will do 4-6 cloves garlic, depends on how much you like garlic 1 inch piece of ginger, minced or grated 1 chili, I used Hatch Chilies because I had them frozen in my freezer 2 tablespoons corn flour or tapioca flour 2 cups water, I like a lot of sauce to pour over my rice, you can halve it if you like 4 tablespoons tomato paste 2 tablespoons so...
Post a Comment
Read more

Smoky Mushroom Lentil Burgers

I had only one shot left to show you the beauty of these burgers.  It's all I got before my battery died. However, I think it was enough to show you.  I will definitely be making these again.  Lest I forget exactly what I did, I had to record it. What is the sauce?  It is a combination of mayo and my homemade hot sauce. I couldn't really tell you what is in my hot sauce. It is usually the end result of an event that goes something like this.  In September I am usually inundated with tomatoes.  I have canned nearly all there is to can of tomatoes, I have made my salsa, stewed tomatoes, tomato sauce and any other tomato thing I feel like canning any particular year. I always have tons of tomatoes because my husband eats them nearly for breakfast, lunch and dinner.  I am really not kidding about that.  Anyway, say some get overly ripe tomatoes are laying on the counter and I have a few jalapenos laying around or some other hot pepper, I usually...
Post a Comment
Read more

Mushroom Bolognese

Being without meat doesn't mean you have to give up flavors you enjoy.  The flavors can be carried over to non meat items, like mushrooms or tofu or jack fruit.  At first it may seem ridiculous but once you replace the meats with substitutes you can enjoy those dishes still. Mushroom Bolognese If you are allergic to nuts, simply skip no need to replace it with something.  It's amazing without the nuts as well. 2 tablespoons olive oil 1 large onion, finely chopped 2 large garlic cloves, finely chopped 8 cups mushrooms, mixed ie. Baby Bella and Shitake 3/4 cup walnuts, finely chopped, and toasted 2 cups tomatoes, Roma's or the Cherry tomatoes, roughly chopped 1 quart chopped tomatoes 1 cup red wine (not dry) or grape juice 2 tablespoons apple cider vinegar 1 tablespoon  tomato paste 1 tablespoon dried oregano 1 tablespoon dried basil 1 teaspoon ground cumin 1 teaspoon paprika powder 1 bay leaf 1/4 teaspoon dried chili flakes se...
Post a Comment
Read more