Sauteed Greens With Cannellini Beans And Garlic Recipes

SAUTEED GREEN BEANS WITH GARLIC

Steps:

• Heat a large pan over high heat. When it's hot, add the oil and green beans. Cook the green beans, tossing occasionally, until soft and starting to blister and turn black in a few spots, about 5 minutes.
• Add the garlic to the pan and cook the beans for 1 minute more. Remove the pan from the heat and toss with the sea salt.

SAUTéED GREENS WITH WHITE BEANS AND GARLIC

Steps:

• Heat oil in a large skillet over medium heat.
• Add garlic and pepper flakes and cook, stirring often, until golden brown, about 5 minutes.
• Add greens (in batches, if needed), and cook, tossing often, until wilted and bright green, 3 to 4 minutes.
• Transfer to a colander as done and drain well. Return skillet to heat.
• Add broth to skillet and deglaze, scraping up any browned bits.
• Add beans and simmer until hot throughout, 2 to 3 minutes.
• Return greens to skillet, toss gently and season with salt and pepper.

SAUTEED GREENS WITH CANNELLINI BEANS AND GARLIC

Steps:

• Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.
• Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.

SAUTEED GREEN BEANS WITH GARLIC AND PEPPER

Steps:

• Heat the oil and 1 tablespoon butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the green beans, then season with salt and pepper and stir to combine.
• Add the stock, then bring to a simmer and cover the skillet. Cook until the green beans are bright green and just slightly tender, about 5 minutes. Uncover the skillet and cook until the liquid evaporates and the green beans are tender, 10 minutes more. Stir in the lemon juice and remaining tablespoon butter and season with additional salt and pepper.

SAUTéED GREEN BEANS WITH GARLIC

Steps:

• Blanch beans: Bring a large saucepan of water to the boil with 1 teaspoon of salt. Add beans, cook for 4 minutes (they will turn bright green), drain, then rinse under cold tap water to cool. (There's really no need to shock in ice water). Shake off excess water.
• Sauté: Heat oil in a large skillet over medium high heat. Add green beans and garlic. Toss (or stir!) for 2 minutes until the garlic is golden and crispy. Add salt and pepper, then toss.
• Serve: Transfer beans to serving dish. Serve warm!
• Prepare ahead: Blanch beans per step 1, cool and dry, store in fridge until required. When ready to serve, just toss with garlic. It's an instant on-demand side!

SAUTEED GREEN BEANS WITH SHALLOTS AND GARLIC

Steps:

• Bring a medium saucepot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water until the beans are cool. Drain well.
• Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until lightly browned and tender, about 2 minutes. Add the green beans and garlic and increase the heat to medium-high. Cook, stirring occasionally, until the garlic has softened and the beans are heated through, about 4 minutes. Season with salt and pepper.
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GREEN BEANS WITH GINGER AND GARLIC

Steps:

• Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Working in two batches, boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)
• When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat. Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and remove to a serving dish. Repeat with remaining oil, beans, ginger and garlic. Serve.

SAUTEED CANNELLINI BEANS

Steps:

• In a medium saute pan, cook the bell peppers and onions in 2 tablespoons olive oil until soft, 5 to 7 minutes. Add the garlic and cook until fragrant, another 2 minutes. Deglaze the pan with white wine and allow to boil for 1 to 2 minutes. Add the stock, herbs de provence, and beans and simmer for 20 minutes. Pour into shallow bowls and drizzle with the remaining olive oil. Serve with bread slices.

SAUTEED ESCAROLE WITH GARLIC AND CANNELLINI BEANS

Steps:

• In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, and season with salt and pepper, to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through.

CANNELLINI BEAN SAUTE

Steps:

• Heat oil in a large skillet over medium heat.
• Add onion and garlic, and cook until soft and fragrant, about 2 minutes.
• Add beans, lemon juice, salt, pepper, italian seasonings, and a splash of white wine, and cook, stirring until softened and warmed through and liquid has reduced, about 3 minutes.
• Serve warm with a sprinkle of parmesan cheese.

SAUTEED MIXED GREENS WITH WHITE BEANS AND GARLIC

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook, stirring often, until golden brown, about 5 minutes.
• Add greens (in batches) and cook, tossing often, until wilted and bright green, 3 to 4 minutes.
• Transfer greens to colander as done and drain.
• Return skillet to heat.
• Add broth to skillet and deglaze, scraping up any browned bits.
• Add beans and simmer until heated through, 2 to 3 minutes.
• Return greens to skillet, toss gently and season with salt and pepper to taste.

BRAISED WHITE BEANS AND GREENS WITH PARMESAN

Steps:

• In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
• Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
• Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
• Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.