Braised Mixed Greens and garlicky beans on toast

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by: Joana's Kitchen






When a friend dropped by unexpectedly for dinner, I could see that there wouldn’t be enough of the greens I was cooking. I added some cooked cannellini beans to the pan, and now they're a must. You can play with this combination. Imagine braised spinach with flageolet beans (a delicate version), wild spinach with pinto beans (a southwestern version), or broccoli rabe with Romano beans (Roman in spirit). Any mixture of greens can be spooned over garlic-rubbed toast, pasta, and polenta. For wine, try a Spanish red, such as a Grenache-based Priorat wine or a Spanish white Albarino. Without the Parmesan, this is vegan.




ingredients

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serves: 3-4

1 tablespoon olive oil (plus extra for finishing)

1 small onion, finely diced

2 cloves (plump) garlic (1 slivered, 1 halved)

1 pound greens, such as chard (mixed with the tips and leaves of broccoli rabe or a mix of small braising greens, washed and chopped)

leaves (few) or a few handfuls of sorrel (5 or 6 lovage leaves, or a handful each of chopped cilantro and parsley) (optional)

sea salt and freshly ground pepper

1 1/2 cups cooked beans (borlotti, cannellini, etc), home-cooked or canned

3-4 slices chewy country bread

shaved Parmesan cheese or crumbled Gorgonzola

Nutrition Facts
Braised Mixed Greens and garlicky beans on toast

Servings Per Recipe: 3

Amount per Serving

Calories: 103

  • Total Fat: 5 g
  •     Saturated Fat: 0.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 324.3 mg
  • Total Carbs: 13.4 g
  •     Dietary Fiber: 4.9 g
  •     Sugars: 3.6 g
  • Protein: 4.3 g
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preparation

1.  Heat the oil in a large skillet or Dutch oven. Add the onion and cook over medium-high heat, stirring occasionally. Once the onion starts to soften a bit, after 3 to 4 minutes, add the slivered garlic. Cook for a minute more, then add the greens and any herbs. Season with 1/2 teaspoon salt.

2.  As the greens cook down, turn them in the pan to bring the ones on top closer to the heat. Once they've all collapsed, add 1/2 cup water or bean broth, lower the heat, and cook, partially covered, until tender. Depending on the greens you’ve chosen, this could take as little as a few minutes or as long as 20. Just make sure there°s some liquid in the pan, for in the end you’ll want a little sauce. When the greens are done, add the beans, heat them through, then taste for salt and season with pepper.

3.  Toast the bread and rub it with the halved garlic. Arrange on plates and spoon on the greens and beans. Drizzle with olive oil. Garnish with the cheese and serve.

Cooks' note:
Start with the onion. Wash and chop the greens, then add them, wet, to the pan. Make the toast once the greens have cooked.

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