White Beans And Greens Recipes

WHITE AND GREEN BEANS

Steps:

• Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add green beans. Boil uncovered 6 to 8 minutes or until crisp-tender; drain.
• Stir in remaining ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until hot.

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.

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.

MUSTARD GREENS 'N BEANS

Steps:

• In a large Dutch oven over medium heat, heat the olive oil; cook and stir onion and garlic until the onion is translucent, about 5 minutes.
• In a bowl, mix vinegar, water, sugar, dry mustard, and red pepper flakes until sugar has dissolved. Place the mustard greens into the onion and garlic mixture, and pour in the vinegar mixture. Stir to combine, cover the Dutch oven, and bring to a boil. Simmer the greens until the liquid has been absorbed, 5 to 10 minutes.
• Mix in the white beans, allow to heat through, and season to taste with salt and black pepper.

CHEF JOHN'S BEANS AND GREENS

Steps:

• Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook, stirring, until bubbling and sizzling, about 20 seconds. Pour in chicken broth. Bring to a boil and cook until liquid is reduced by half, 6 to 8 minutes. Stir in red pepper flakes.
• Stir in beans; bring to a boil and cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in oregano, lemon zest, and anchovy filet. Simmer for 3 minutes.
• Place escarole in bean mixture; reduce heat to low and stir until escarole wilts, about 5 minutes. Season with salt and pepper to taste; garnish with red pepper flakes and extra virgin olive oil.

COLLARD GREENS WITH WHITE BEANS

Steps:

• Heat 2 tablespoons water in a large skillet over medium heat. Cook and stir onion and garlic in water until onion is softened and translucent, about 10 minutes, adding more water as needed to prevent scorching. Stir vegetarian bouillon into onion mixture.
• Stir collard greens, tomatoes, and 1 1/4 cup water into onion mixture. Season with salt and pepper; cover and simmer until vegetables are tender, about 20 minutes. Stir in great Northern beans and sugar and continue to simmer until liquid evaporates, about 10 minutes more. Adjust seasoning as needed.

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.

WHITE BEANS AND GREENS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
• Add tomatoes, onion, and garlic to the bacon fat. Cook over medium-high until the onion has softened and turned translucent, about 5 minutes.
• Add Swiss chard and chicken stock, cover, and steam until chard is tender, about 10 minutes.
• Add beans and chopped bacon. Cook until liquid has evaporated, about 3 minutes. Sprinkle with Parmesan and season with salt and pepper.