Beans And Greens Alla Vodka Recipes

CHEF JOHN'S BEANS AND GREENS

Chef John's Beans and Greens 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 Recipes European Italian

Time 35m

Yield 6

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, Carbohydrate 24.8 g, Cholesterol 3.9 mg, Fat 8 g, Fiber 9.1 g, Protein 7.8 g, SaturatedFat 1 g, Sodium 1006.6 mg, Sugar 1 g

GREENS AND BEANS

Greens and Beans image

We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also.

Provided by GinaLovesFood

Categories Side Dish

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

1 teaspoon salt
2 heads escarole, cut into 2-inch pieces
¼ cup olive oil
3 cloves garlic, pressed
1 teaspoon salt, or more to taste
½ teaspoon black pepper
¼ teaspoon red pepper flakes
1 (15 ounce) can cannellini beans, drained and rinsed
1 tablespoon Parmesan cheese, or to taste

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.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 13.5 g, Cholesterol 0.6 mg, Fat 7.6 g, Fiber 7.4 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 737.7 mg, Sugar 0.5 g

BEANS AND GREENS

Beans and Greens image

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.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons olive oil
1 small onion, thinly sliced crosswise into half-moons
1 tablespoon minced garlic (about 2 cloves)
1 head escarole, washed well and stems trimmed
1 1/2 cups chicken stock
1/2 teaspoon dried thyme
3/4 teaspoon salt
1 can (15 1/2 ounces) cannellini or other white beans, drained and rinsed
Grated Parmesan cheese, for garnish

Steps:

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.

BEANS AND GREENS ALLA VODKA

Beans and Greens Alla Vodka image

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

Categories brunch, dinner, easy, lunch, quick, weeknight, beans, vegetables, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
1 yellow onion, finely chopped
4 garlic cloves, finely chopped
Kosher salt
1 (6-ounce) can tomato paste
1/4 cup vodka
1/2 teaspoon red-pepper flakes
2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained but not rinsed
1 bunch kale, ribs removed, leaves torn or coarsely chopped
1/4 cup heavy cream
Grated Parmesan, as needed

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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