
Braised Mixed Greens and garlicky beans on toast

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When a friend dropped by unexpectedly for dinner, I could see that there wouldnt 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
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
preparation

comments
Mommy_loves_to_cook
May 8, 2012