GREENS AND BEANS RECIPES RECIPES

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BEANS AND GREENS STEW WITH DOENJANG RECIPE - NYT COOKING



Beans and Greens Stew With Doenjang Recipe - NYT Cooking image

In this deeply comforting stew, the hardest part is washing and chopping the greens, which is to say, not very hard. Earthy-sweet Swiss chard, especially rainbow chard, tastes beautiful here, but coarsely chopped spinach, kale, mustard or radish greens, napa cabbage or broccoli rabe would be lovely, too. Canned cannellini beans, crushed lightly with a wooden spoon, thicken the gentle, savory broth. The key to this dish lies in how you layer each ingredient into the pot: The onion and scallions are first browned to start an umami-rich base; the Korean fermented soybean paste, doenjang (see Tip), is bloomed in oil to awaken its deep, salty funkiness; and then the honey is caramelized slightly for sweetness and floral complexity. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Eric Kim

Total Time 30 minutes

Yield 2 to 4 servings

Number Of Ingredients 12

3 tablespoons olive oil
1 large red onion, halved and thinly sliced
4 large scallions, trimmed and cut into 1/2-inch pieces
Salt and black pepper
3 tablespoons doenjang (fermented soybean paste; see Tip), plus more to taste
1 teaspoon honey
Pinch of red-pepper flakes
1 (15.5-ounce) can cannellini beans, rinsed and drained
1 teaspoon soy sauce
1/2 bunch Swiss or rainbow chard, coarsely chopped with stems (4 packed cups)
1 large garlic clove, finely grated
Cooked white rice, for serving

Steps:

  • Heat a large pot or Dutch oven over medium and add 2 tablespoons oil, the onion and scallions. Season with salt and pepper, and cook, stirring occasionally, until lightly caramelized, about 10 minutes.
  • Reduce the heat to medium-low, add the remaining tablespoon oil and the doenjang, and stir until heated through and fragrant, about 30 seconds. Move the onion mixture to one side of the pot, add the honey and red-pepper flakes to the empty side, and let the honey bubble and caramelize, about 1 minute.
  • Add the beans and stir to coat. Add the soy sauce and 2 cups water, raise the heat to high, and bring to a gentle boil, using the wooden spoon to crush some of the beans against the side of the pot to thicken the broth.
  • Stir in the chard, cover the pot and reduce heat to medium-low, simmering until the greens have cooked down and darkened in color, about 10 minutes.
  • Off the heat, stir in the grated garlic. Taste and add more salt, pepper and doenjang as desired. Serve in large bowls over or alongside rice.

SALMON WITH GREENS & CRèME FRAîCHE RECIPE | BBC GOOD FOOD



Salmon with greens & crème fraîche recipe | BBC Good Food image

Simple and super quick, this lovely salmon dish tastes as good as it looks

Provided by Good Food team

Categories     Dinner, Main course

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 9

1 tbsp olive oil
1 leek , thinly sliced
250ml chicken or fish stock
100g crème fraîche
140g frozen peas
140g frozen broad beans
4 skinless salmon fillets
small bunch chives , snipped
mash , to serve

Steps:

  • Heat the oil in a large, deep frying pan with a lid. Cook the leek for 5-10 mins until soft but not coloured, then pour in the stock. Simmer for a few mins until reduced slightly then add the crème fraîche and season. Cook for 1 min more.
  • Tip in the peas and beans, nestle in the salmon fillets, then turn down to a simmer and cover. Cook for 12-15 mins, depending on the thickness of the salmon, until cooked through. Sprinkle on the chives and serve with mashed potato, if you like.

Nutrition Facts : Calories 436 calories, FatContent 29 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 5 grams fiber, ProteinContent 36 grams protein, SodiumContent 0.34 milligram of sodium

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