Greens And Beans Of Provence Recipes

GREENS AND BEANS

Steps:

• Heat olive oil over medium heat in a large Dutch oven.
• Add onion and garlic slices. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant. Add the kale and let saute until it cooks down slightly. Add the beans and the chicken stock.
• Cover and let cook for 10 minutes.

GREEN BEANS PROVENCALE

Steps:

• Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender., Meanwhile, in a large skillet, saute the onions, shallot, garlic and rosemary in oil until vegetables are tender. Add the green beans, tomatoes, basil, salt and pepper; saute 2-3 minutes longer or until heated through.

GREENS AND BEANS OF PROVENCE

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onions and cook until just soft. Add garlic and cook, stirring constantly, until garlic just begins to brown. Add the stock, beans and kidney beans. Bring to a boil. Reduce heat to low and simmer 30-45 minutes. Add greens and cook until just tneder, another 5-10 minutes.
• Serve over rice with Parmesan cheese if desired.

BEST GREEN BEANS

Steps:

• Place bacon into a large saucepan over medium heat. Cook until browned, stirring occasionally. Add the mushrooms and garlic, and reduce the heat to medium-low. Let cook for a few minutes to soften the mushrooms. Stir in the green beans and soy sauce, and heat through.

GREEN BEANS PROVENCALE

Steps:

• Place the green beans and water in a large skillet.
• Bring to a boil, cover and reduce heat; steam 5 to 8 minutes or until crisp tender.
• Drain well and set aside.
• Over medium-high heat, heat oil in skillet; add rosemary until fragrant.
• Add onion, garlic and shallots; saute 1 minute.
• Add green beans; saute 3 minutes.
• Add tomatoes and basil; saute 2 minutes.
• Serve.

GREENS AND BEANS

Steps:

• Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
• Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.

BEANS AND GREENS OF PROVENCE

Steps:

• Heat oil in large Dutch oven over medium heat.
• Add onions and cook until soft.
• Add garlic and cook stirring constantly, until garlic just begins to brown.
• Add the stock, tomatoes, red pepper flakes, salt& pepper, herbs de provence, and great northern and black beans.
• Bring to a boil and reduce heat to low and simmer 30-45 minutes.
• Add greens and cook until tender, another 15-20 minutes.
• Serve over brown rice and sprinkle with Parmesan cheese.
• I like it with black beans because I don't really like kidney beans, but if you like kidney beans that is what the original recipe called for.