HEAVENLY GREENS RECIPES

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.

Steps:

• Blanch greens in a large pot of boiling salted water until bright green and beginning to soften, 3-4 minutes. Transfer to a large bowl of ice water to cool. Squeeze dry.
• Heat oil in a large heavy pot over medium heat. Add bacon and cook until fat is rendered and bacon is crisp, 5-7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; set aside.
• Drain all but 3 tablespoons bacon drippings from pot, adding butter if needed to measure 3 tablespoons Add shallots; cook over medium heat, stirring occasionally, until soft, about 5 minutes. Add flour and paprika; stir constantly for 2 minutes. Whisk in milk and cream; bring to a boil, whisking often. Stir in greens; reduce heat to low. Simmer, stirring often, until greens are tender and sauce thickens, about 30 minutes. Season to taste with salt and pepper. Transfer creamed greens to a serving dish; garnish with reserved bacon.