The old standby: Beans and Greens. I started making this about 20 years ago after eating in an Italian resturant somewhere near Syracuse New York. It takes little time and effort, yet comes out delish every single time. How to make?
One or two large bunches of greens. This one pictured features beet greens and was great. Other more traditional choices might be kale or swisschard. Get the freshest you can ...
Trim the greens and cut into 2 inch sections.
Put 1/2 cup of olive oil in a large pot. Take two cloves or more of garlic and crush them and pop them into the pan with the oil.
Chop up two red onions, medium size or one large sweet onion and saute with the above until transparent. Then add two cups of beans - organic cannelli and red kidney beans are great.
Wash the greens well and leave wet. Toss into the pan with the other ingredients and liberally salt the pot as well as many turns of freshly ground black pepper. Keep the lid on and stir it occasionally until the greens are soft, the beans coated with the oil mixture and all is steaming. The cooking time will vary with the greens you use, but usually it will take around a half an hour. It holds well, as well as tastes great the next day too. And damn, it's good for you!
This one suits me perfectly! I always have loads of beans and I generally have kale or some other green on hand.
ReplyDeleteYum. Thank you.