Greens and Beans

I forgot to put up this post last week - Dan did make one other recipe using greens from our CSA. This is a recipe that we now make on a fairly regular basis - it was given to me a few months ago by an old friend. Thanks, JG! (this recipe is taken directly from an email she sent me - step 4 made me laugh out loud...)

INGREDIENTS:

- 2 tbs extra virgin olive oil
- 1 medium onion, chopped
- 3 cloves of garlic (but feel free to add more), chopped
- 1 bunch of fresh greens, such as kale, swiss chard, collards, broccoli rabe, etc- cut into thin ribbons
- 1 + 2/3 cups vegetable stock (or water)
- Two 14.5 oz cans cannellini beans, drained
- Salt and pepper
- Red pepper flakes

METHOD:

1. Heat oil in a 12-inch saute pan over medium heat. Add onion and garlic, increase the heat to med-high, and cook stirring frequently for about 5 mins.

2. Add the greens and stock/water to the pan, stir, cover, increase heat to high.

3. When the mixture comes to a boil, add the beans, and salt, pepper, and red pepper flakes to taste (you can also add the red pepper after cooking, if not everyone likes spiciness). Stir, cover, reduce heat to med-high.

4. Cook until the greens are tender- timing will differ based on the greens you choose. Start checking tenderness after 5 minutes. Unless you're using collards, in which case you might want to do some laundry before checking.

5. Serve topped with grated parmesan (if you want), and crusty bread.

Feel free to make this recipe your own - we usually mix it up a bit with various beans and different types of greens depending on what we have - this time Dan used both red and white beans.