RECIPES BEANS AND GREENS RECIPES

CHEF JOHN'S BEANS AND GREENS | ALLRECIPES

Chef John's Beans and Greens | Allrecipes image

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. This is my new favorite home version, and uses delicious, beautiful escarole.

Provided by Chef John

Categories World Cuisine European Italian

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
4 cloves garlic, thinly sliced
4 cups chicken broth
1 pinch red pepper flakes
2 (15 ounce) cans cannellini (white) beans, drained
2 teaspoons chopped fresh oregano
½ teaspoon lemon zest
1 anchovy filet
1 head escarole, chopped
salt and ground black pepper to taste
1 pinch red pepper flakes, or to taste
1 tablespoon extra virgin olive oil

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.

Nutrition Facts : Calories 203 calories, CarbohydrateContent 24.8 g, CholesterolContent 3.9 mg, FatContent 8 g, FiberContent 9.1 g, ProteinContent 7.8 g, SaturatedFatContent 1 g, SodiumContent 1006.6 mg, SugarContent 1 g

BEANS AND GREENS RECIPE - FOOD.COM

Beans and Greens Recipe - Food.com image

My Italian Aunt often made this when we went to visit. I was just given the recipe. It is so good and so easy to make. You can use any leafy green like spinach or turnip greens but romaine has a nice sweet flavour so it was always the first choice. This is more like a chili/stew style soup.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 -4 garlic cloves, minced
2 tablespoons oil
1 large onion, chopped
2 cups chicken broth
2 (15 ounce) cans romano beans or 2 (15 ounce) cans white kidney beans
1 head romaine lettuce
1/2 teaspoon salt
1 teaspoon black pepper
parmesan cheese or romano cheese

Steps:

Wash lettuce well and chop leaves in half.
Saute onion and garlic in oil in medium size pot until slightly brown, slowly add chicken broth stirring well.
Add one can of beans with juice and one can without, lettuce and salt and pepper.
Cover and simmer 20 minutes on med-low heat.
Serve in bowls and top with cheese.
Serve with fresh bread for dipping.

Nutrition Facts : Calories 321.8, FatContent 8.8, SaturatedFatContent 1.4, CholesterolContent 0, SodiumContent 681.8, CarbohydrateContent 45.2, FiberContent 15.7, SugarContent 3.8, ProteinContent 18.8

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BEANS AND GREENS | MARTHA STEWART

Tired of your kids not eating greens? Try mixing escarole with tender cannellini beans for an enticing side dish. You can substitute kale for the escarole.
From marthastewart.com
Reviews 3.8
Category Quick & Easy Recipes

In a large nonstick skillet, heat oil over medium-high heat. Add onion, and cook, stirring occasionally, 2 minutes. 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 are tender, 3 to 5 minutes. Remove from heat. Serve warm, garnished with grated Parmesan cheese.

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If it’s a cold-weather, feel-good meal you want, Pantry Beans and Greens is everything you need. This hearty yet healthy dish is both easy on your wallet and incredibly easy to pull together. But don’t be fooled—just because it’s easy doesn’t mean it’s not one of the most satisfying meals you’ll eat this winter. (It is.) And the best part is, while this pantry meal is delicious as is, it’s also endlessly customizable. Swap in a different, heartier green if you like; ditch the Parmesan to make it vegan; add bacon or ground meat to bulk up the protein; transform it into a pasta or soup—it’s really up to you. Enjoy the base recipe and then try changing it up with one of the variations written below.
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BRAISED WHITE BEANS AND GREENS WITH PARMESAN RECIPE - NYT ...

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Reviews 5
Total Time 30 minutes

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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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ITALIAN BEANS AND GREENS RECIPE - FOOD.COM

This is a go to recipe for me for pot luck. It is always a hit. Even among people who don't think they like beans or greens. If I make it as a side dish instead of a main, I substitute quartered sauteed mushrooms for the Italian sausage. The Kale is one of the big bags in the produce section. Of course, you can chop your own. I also roast my own garlic on the weekends and save in a jar. It's really worth it for this dish. This is great on it's own, on top of or with with slices of crusty bread. It's hard to mess this dish up. Just don't under cook the kale or it will be too tough.
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 455 per serving

It will keep for a week.

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BEANS & GREENS ENCHILADAS RECIPE | EATINGWELL

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Reviews 3
Total Time 55 minutes
Category Healthy Enchilada Recipes
Calories 287.3 calories per serving

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Reviews 4.7
Total Time 01 hours 15 minutes
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Calories 145 calories per serving

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