Greens, I have to admit, have never been part of our family's regular diet. My daughter, now an adult, had greens at the home of friends, and has become a major-league greens lover. If you make greens at your house, you know how good they are. If not, here's a good way to find out.
If you're not a full-scale bean lover, you probably have at least a small interest in beans, or you wouldn't be reading this. Having delicious white kidney beans in the greens along with tomatoes and garlic make this version of venerable greens particularly appealing.
The recipe uses chicken broth. To make it vegetarian, substitute vegetable broth.
- 1 1/2 pounds kale, chard, or mustard greens, trimmed and cut into 1-inch pieces
- 2 teaspoons olive oil
- 2 cloves garlic, crushed
- 115-ounce can cannellini (white kidney beans), undrained
- 6 dried tomato halves, rehydrated, chopped
- 1/2 cup chicken broth
- 1 teaspoon dried rosemary, crushed
- Dash red pepper flakes
- Salt and black pepper, to taste
- Parmesan cheese, grated (as garnish)
In a large saucepan, bring 2 quarts water to a boil; add 1 tablespoon salt to boiling water. Add the greens into the boiling water and cook until they are almost tender but still bright green, which should take about 5 to 8 minutes-the time depends on the type of greens you use. Drain and rinse with cold water.
Set the greens aside. (You can cook the greens a day ahead, then refrigerate until continuing with recipe.) Heat olive oil in large skillet and sauté the garlic until tender, but not browned. Stir in the beans and cook while stirring for 8 minutes, heating beans through. Some beans may break up; this is okay as it helps thicken the dish. Gently stir in reserved greens and remaining ingredients. Cook and stir gently until heated through. If desired, top each serving with freshly grated Parmesan cheese.
© Copyright Richard Mann, 2002. All rights reserved. Please contact author for permission to use this article (includes reprints in mailing lists, newsletters, and/or any other purpose/format) and give details of its proposed use. Any and all use of this article in any way without permission is prohibited under copyright law. Of course, you can always print these recipes for your own personal use (that's what they're here for). Please feel free to link to this page.
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