Garlicky Beans And Greens Recipe - Cooking Index
Garlicky Beans And Greens Recipe - Cooking Index
This is a good vegetarian dish all by itself or you could serve it over pasta, in which case it would be enough for 6 to 8 servings. While it looks like there is a mountain of the raw greens, once they are trimmed and cooked, they reduce in volume substantially.
Type: Vegetables| 1 | Large bunch kale (abt 2 lbs) | |
| 1 | Large bunch collards (1 1/2 lbs) | |
| 6 | Garlic cloves - thinly sliced | |
| 3 tablespoons | 45ml | Extra-virgin olive oil |
| 1 | Reduced-sodium chicken broth - (12 3/4 oz) - diluted with | |
| 2 cups | 474ml | Water |
| 1 | Chipotle chile | |
| = (or other small dried hot pepper) | ||
| 2 | Great Northern white beans - (15 oz ea) - rinsed, drained | |
| 1 1/2 tablespoons | 22ml | Lemon juice |
| 1 tablespoon | 15ml | Cider vinegar |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Rinse the greens well and remove any very tough stems. Tear the leaves into bite-size pieces. There will be about 1 1/2 pounds (4 to 6 cups packed).
In a large flameproof casserole, cook the garlic in the oil over moderately low heat, stirring occasionally, until the slices just begin to turn golden, 2 to 3 minutes. Immediately pour in the stock and add the dried pepper.
Raise the heat to moderately-high and add the greens gradually, stirring them in until they are wilted. over the pot, reduce the heat to moderately-low, and cook, stirring occasionally, until the greens are tender, about 4 minutes.
Stir in the beans. Add the lemon juice and vinegar and season with salt and pepper to taste.
This recipe yields 4 to 6 servings.
Source:
Cookbook Digest, Mar/Apr, 1996
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