Beet Greens With White Beans Recipes

WHITE OR PINK BEANS WITH BEET GREENS AND PARMESAN

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until the onion is tender, about 5 minutes, and add the garlic. Cook, stirring, until it is fragrant, 30 seconds to a minute. Drain the beans and add to the pot, along with 6 cups water (or enough to cover the beans by at least an inch) and the bouquet garni. Bring to a gentle boil, add salt to taste, cover and simmer 1 1/2 to 2 hours, until the beans are soft and fragrant. Taste, adjust salt, and add pepper. Remove the bouquet garni.
• Stir in the beet greens and simmer 5 to 10 minutes. Serve in wide bowls and pass freshly grated Parmesan for sprinkling.

WHITE AND GREEN BEANS

Steps:

• Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add green beans. Boil uncovered 6 to 8 minutes or until crisp-tender; drain.
• Stir in remaining ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until hot.

WHITE BEANS WITH BEETS

Steps:

• In a medium bowl, combine the beans through the garlic. In a small bowl, combine the oil through the salt. Pour the dressing over the bean mixture and toss to combine. Divide among 4 small plates and garnish with beet wedges.

WHITE BEANS AND GREENS

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.

SAUTEED MIXED GREENS WITH WHITE BEANS AND GARLIC

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook, stirring often, until golden brown, about 5 minutes.
• Add greens (in batches) and cook, tossing often, until wilted and bright green, 3 to 4 minutes.
• Transfer greens to colander as done and drain.
• Return skillet to heat.
• Add broth to skillet and deglaze, scraping up any browned bits.
• Add beans and simmer until heated through, 2 to 3 minutes.
• Return greens to skillet, toss gently and season with salt and pepper to taste.

BEET GREENS WITH WHITE BEANS

Steps:

• Soak the beans overnight in a pot filled with water to cover. Drain and set aside.
• Bring 10 cups of water to a boil in a large pot over high heat. Stir in the soaked beans and salt. Reduce the heat to medium-low and cook for 45 minutes, or until the beans are soft. Drain and set aside.
• Meanwhile, wash the beet greens very well by lifting them up and swishing them around in a large bowl of cold water. If any dirt remains in the bottom of the bowl, repeat this process once or twice until the bottom of the bowl is clean. Drain the greens in a colander.
• Bring 1 cup of lightly salted water to a boil in a 4-quart saucepan over medium-high heat. Reduce the heat to a simmer, add the greens, and cook for 10 minutes, or until soft.
• Drain the beet greens and run them briefly under cold water to cool. Drain very well and, using your hands, squeeze out any excess water. Chop the beet greens into 2-inch pieces.
• Mix the beans, beet greens, red onion, garlic, thyme, orange zest, orange juice, vinegar, olive oil, cayenne pepper, and salt, to taste, in a large bowl until well combined. Allow the greens and beans to marinate for at least 1 hour before serving, so the flavors have a chance to marry.