GREENS AND BEANS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
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
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
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
This recipe is great for vegetarians or people who just like beans, and it freezes well.
Provided by MIKAYLASMOM
Categories Everyday Cooking Vegan
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Place broth and spinach in a pot over medium heat, and cook 5 minutes, or until spinach is thawed. Mix in dark and light kidney beans, black beans and liquid, great northern beans and liquid, pinto beans and liquid, and oil. Season with garlic powder, salt, and pepper. Cook 30 minutes, stirring occasionally.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 26.6 g, Fat 5.6 g, Fiber 8.3 g, Protein 9.1 g, SaturatedFat 0.8 g, Sodium 535.8 mg, Sugar 2.8 g
SMOKY BEANS AND GREENS ON TOAST
Beans and greens are great on almost every carb: in tortillas as tacos, over rice, on flatbread. They're also good without any carb at all, served in a bowl as a side. But whenever skillet-fried toast is an option, I take it. This is dinner food for me, but it also makes a good brunch with a fried egg on each plate.
Provided by David Tamarkin
Categories Epi Recipe Club #cook90 Dinner Bean Bacon Paprika Kale Leafy Green Garlic
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large, heavy (preferably cast-iron) skillet over medium. Brush the bread on both sides with the olive oil. Lay the bread in the skillet and cook, pressing occasionally with a spatula, until crisp and golden brown, about 90 seconds per side. (If your slices are large, you may have to do this in two batches.) Set the bread aside.
- Heat a Dutch oven or other heavy pot over medium-high heat. Add the bacon and cook, stirring frequently, until it has browned a little and rendered at least a tablespoon of fat, about 4 minutes. Add the onion and cook, stirring, until it has softened and turned golden, about 4 minutes. Add the garlic, paprika, thyme (if using), red pepper flakes, and, if you're using canned beans, 1 teaspoon kosher salt and cook, stirring, for a minute or two.
- Add the slightly wet kale in batches, using tongs to stir the leaves into the onion mixture; wait for one handful of kale to wilt and shrink before adding the next. When the last of the greens has been added, add the beans and broth. Raise the heat and let the beans and greens simmer for a minute or two, just to warm the beans and bring the flavors together. Taste and add more kosher salt if necessary.
- Serve the greens and beans over the toast in wide, shallow bowls, dusted with a little more smoked paprika.
BROTHY BEANS AND GREENS ON TOAST
When you need a quick, easy supper or lunch turn to this recipe that needs just a handful of ingredients and comes together fast. It's a nutritional layup, too: dark leafy greens like the Swiss chard possess powerful anti-inflammatory benefits, while beans bring filling fiber to the table. Spoon the mixture over toasted rustic bread, and energize it with a squeeze of lemon.
Provided by Shira Bocar
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil and garlic over medium until garlic begins to sizzle, about 1 minute. Add chard stems and season with salt. Cook, stirring, until crisp-tender, 5 to 6 minutes.
- Add chard leaves, cover, and cook, tossing once, until bright green and just tender, about 3 minutes.
- Add beans and cooking liquid; simmer until heated through, about 30 seconds. Season to taste, drizzle with oil, and squeeze with lemon before serving over toast.
GREENS AND BEANS
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
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
CHEF JOHN'S BEANS AND GREENS
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
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
SOUTHERN-STYLE GREENS WITH BEANS
Steps:
- In a medium saucepan over medium heat, combine all ingredients except beans and cook for 15 minutes stirring occasionally. Add bean and cook for another 2 minutes.
BEANS AND GREENS
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.
Provided by Tara1183
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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, Fat 8.8, SaturatedFat 1.4, Sodium 681.8, Carbohydrate 45.2, Fiber 15.7, Sugar 3.8, Protein 18.8
BRAISED WHITE BEANS AND GREENS WITH PARMESAN
Inspired by the Italian dish of sautéed puntarelle (a 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
Categories dinner, weekday, beans, vegetables, main course
Time 30m
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.
COLLARD GREENS AND BEANS
Caramelized onions, bacon, and cannellini beans add depth of flavor to collard greens. So delicious! Serve with a dollop of sour cream and/or a sprinkle of Parmesan cheese.
Provided by Melanie E.
Categories Side Dish Vegetables Greens
Time 2h35m
Yield 4
Number Of Ingredients 10
Steps:
- Place the bacon in a large, deep pan with a lid, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Remove the bacon pieces from the pan, and set aside.
- Reduce the heat to medium-low, and stir the sliced onion into the hot bacon fat. Cook and stir the onion until it begins to brown, scraping the bits off the bottom of the pan, about 8 minutes. Add the garlic, and cook and stir 4 more minutes. Return the bacon to the pan, stir in the collard greens, and toss gently until the greens are wilted, about 3 minutes.
- Pour in the water to almost cover the collard greens, and stir in the brown sugar, vinegar, crushed red pepper, and salt and pepper. Bring to a boil, cover, reduce heat to low, and simmer the collard greens until very tender, 1 to 2 hours.
- About 1/2 hour before serving, stir the cannellini beans into the collard greens, and return to a simmer.
Nutrition Facts : Calories 162.9 calories, Carbohydrate 24.8 g, Cholesterol 7.4 mg, Fat 3.5 g, Fiber 6.3 g, Protein 8.3 g, SaturatedFat 1 g, Sodium 387.4 mg, Sugar 4.8 g
WHITE BEANS AND GREENS
A sprinkling of Parmesan and savory bits of bacon add tons of flavor to tender Swiss chard and creamy white beans cooked in a zesty tomato-based sauce.
Provided by Craig
Categories Fruits and Vegetables Beans and Peas White Beans
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
- Add tomatoes, onion, and garlic to the bacon fat. Cook over medium-high until the onion has softened and turned translucent, about 5 minutes.
- Add Swiss chard and chicken stock, cover, and steam until chard is tender, about 10 minutes.
- Add beans and chopped bacon. Cook until liquid has evaporated, about 3 minutes. Sprinkle with Parmesan and season with salt and pepper.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 31.7 g, Cholesterol 12.1 mg, Fat 5.1 g, Fiber 8 g, Protein 13.8 g, SaturatedFat 1.7 g, Sodium 834.7 mg, Sugar 1.3 g
BEANS AND GREENS ALLA VODKA
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
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.
BEANS AND GREENS STEW WITH DOENJANG
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. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Eric Kim
Categories dinner, weeknight, soups and stews, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Heat a large pot or Dutch oven over medium and add 2 tablespoons oil, the onion and scallions. Season with salt and pepper, and cook, stirring occasionally, until lightly caramelized, about 10 minutes.
- Reduce the heat to medium-low, add the remaining tablespoon oil and the doenjang, and stir until heated through and fragrant, about 30 seconds. Move the onion mixture to one side of the pot, add the honey and red-pepper flakes to the empty side, and let the honey bubble and caramelize, about 1 minute.
- Add the beans and stir to coat. Add the soy sauce and 2 cups water, raise the heat to high, and bring to a gentle boil, using the wooden spoon to crush some of the beans against the side of the pot to thicken the broth.
- Stir in the chard, cover the pot and reduce heat to medium-low, simmering until the greens have cooked down and darkened in color, about 10 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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