GREENS BEANS RECIPES
GREENS AND BEANS RECIPE | THE NEELYS | FOOD NETWORK
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 3 to 4 servings
Number Of Ingredients 8
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.
BEANS AND GREENS ALLA VODKA RECIPE - NYT COOKING
Pasta alla vodka is a classic because each ingredient works together beautifully: the heat of the red-pepper flakes and vodka, the sweetness of the tomato and the richness of the cream. And that combination works equally well with beans and greens. Use chickpeas or white beans, and kale or any other dark leafy green, like Swiss chard or broccoli rabe. The finished dish keeps for up to three days in the fridge. Eat it on its own, with crusty bread for dunking, or over pasta.
Provided by Ali Slagle
Total Time 20 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large pot or Dutch oven, heat the olive oil over medium-high. Add the onion and garlic, season with salt, and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the tomato paste, vodka and red-pepper flakes. Cook, stirring, until the tomato paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
- Add 2 cups water, the beans and the kale, season with salt and bring to a simmer. Reduce heat to maintain a simmer, cover, and cook until the liquid is flavorful and the kale is tender, 7 to 10 minutes.
- Remove from the heat and stir in the heavy cream. Taste and if it needs more salt, stir in some grated Parmesan. Serve with more Parmesan on top.
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BEANS AND GREENS ALLA VODKA RECIPE - NYT COOKING
Pasta alla vodka is a classic because each ingredient works together beautifully: the heat of the red-pepper flakes and vodka, the sweetness of the tomato and the richness of the cream. And that combination works equally well with beans and greens. Use chickpeas or white beans, and kale or any other dark leafy green, like Swiss chard or broccoli rabe. The finished dish keeps for up to three days in the fridge. Eat it on its own, with crusty bread for dunking, or over pasta.
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
- Remove from the heat and stir in the heavy cream. Taste and if it needs more salt, stir in some grated Parmesan. Serve with more Parmesan on top.
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