HOW TO MAKE GREENS AND BEANS RECIPES
COLLARD GREENS & BEANS RECIPE: HOW TO MAKE IT
I never tried collard greens until a friend gave me this recipe that calls for bacon and pinto beans. Now I look forward to serving this Southern staple on Thanksgiving. —April Burroughs, Vilonia, Arkansas
Provided by Taste of Home
Categories Side Dishes
Total Time 01 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Remove and discard center ribs and stems from collard greens. Cut leaves into 1-in. pieces. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally., Add onion and garlic to bacon and drippings; cook and stir 2 minutes. Add collard greens; cook and stir until they begin to wilt. Stir in water, brown sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 55-65 minutes or until greens are tender, adding beans during the last 15 minutes.
Nutrition Facts : Calories 145 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 382mg sodium, CarbohydrateContent 19g carbohydrate (5g sugars, FiberContent 7g fiber), ProteinContent 7g protein. Diabetic Exchanges 1 starch
BRAISED WHITE BEANS AND GREENS WITH PARMESAN RECIPE - NYT ...
Inspired by the Italian dish of sautéed puntarelle (an Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that’s what you’ve got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.
Provided by Lidey Heuck
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 14
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.
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GREENS AND BEANS RECIPE | THE NEELYS | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 20 minutes
Category side-dish
Cuisine american
Reviews 4.8
Total Time 20 minutes
Category side-dish
Cuisine american
- Cover and let cook for 10 minutes.
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BEANS AND GREENS STEW WITH DOENJANG RECIPE - NYT COOKING
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.
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From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
From cooking.nytimes.com
Reviews 4
Total Time 30 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.
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THAI-STYLE GREEN BEANS RECIPE: HOW TO MAKE IT
Thai for two, anyone? Peanut butter, soy sauce and hoisin sauce flavor this quick, fabulous bean dish.—Candy McMenamin, Lexington, South Carolina
From tasteofhome.com
Reviews 4
Total Time 20 minutes
Category Side Dishes
Cuisine Asia, Thai
Calories 168 calories per serving
From tasteofhome.com
Reviews 4
Total Time 20 minutes
Category Side Dishes
Cuisine Asia, Thai
Calories 168 calories per serving
- In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and red pepper flakes; set aside. , In a small skillet, saute shallot and ginger in oil over medium heat for 2 minutes or until crisp-tender. Add green beans; cook and stir for 3 minutes or until crisp-tender. Add sauce; toss to coat. Sprinkle with cilantro and peanuts if desired.
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LEMONY GREEN BEANS | VEGETABLES RECIPE | JAMIE OLIV…
A splash of lemon juice, a good lug of olive oil and perfect seasoning bring green beans to life
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 45 calories per serving
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 45 calories per serving
- Finely grate the lemon zest into a large bowl.
- Cut the lemon in half and squeeze in the juice from one half.
- Add 1 tablespoon of extra virgin olive oil and season with sea salt and freshly ground black pepper. Mix well.
- Put a pan of salted water on to boil. Meanwhile, trim the the beans.
- Once the water is boiling, steam or boil the beans until tender. Drain well, then tip the cooked beans into the bowl with your dressing and toss everything together, making sure all the beans get coated.
- Have a taste and squeeze over the remaining lemon juice if you think it needs it, then serve.
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SAUSAGE, GREENS, AND BEANS PASTA RECIPE | BON APPéTIT
The genius of this pasta and sausage recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.
From bonappetit.com
Reviews 4.4
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Reviews 4.4
- Divide pasta among bowls. Crumble rosemary over top and sprinkle with remaining ¼ cup cheese.
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GREENS AND BEANS RECIPE | ALLRECIPES
Stumbled upon this and will only add that I had some leftover collard greens (cooked with sauteed onions--a lot of onions--and garlic w. a bit of pepper flakes); and I added the RINSED can of white beans as recommended and re-heated on the stove top.
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Beans and greens has it all: it's very easy and inexpensive to make; it's highly nutritious; it's soulful and comforting; and it can be served as a main course, side dish, soup, vegetable stew, or my personal favorite--as an appetizer.
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BEANS AND GREENS | MARTHA STEWART
Add garlic, and cook 2 minutes more. Add escarole, and stir slowly, allowing it to wilt slightly. Add chicken stock, thyme, and salt; reduce heat to medium-low. Simmer for 15 minutes. Stir in the beans, and continue to simmer until most of the liquid is absorbed and the greens …
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