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
BIG BOWL OF TUSCAN GREENS
Double down on your love of greens with a Big Bowl of Tuscan Greens. This recipe features romaine lettuce, Parmesan and Tuscan House Italian Dressing and couldn't be easier to make.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 4 servings, 1-3/4 cups each.
Number Of Ingredients 6
Steps:
- Toss lettuce, tomatoes and olives in large serving bowl.
- Add dressing; toss lightly.
- Top with cheese and croutons.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
TURKEY ITALIAN SAUSAGE & GREENS SOUP
This is a low calorie soup with a lot of greens and veggies. It's a bit spicy from the sausage, but you can substitute plain ground turkey for the sausage. This recipe changes every time I make it - I put a lot of leftovers into the pot, but it always turns out delicious. Serve a big bowl with focaccia bread as a meal, as a starter, or as a quick lunch. This soup freezes and reheats well.
Provided by Doberpuppy
Categories Greens
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- -Brown ground meat in large sauce pot (6 quart with a lid).
- -Turn heat to low and layer the following vegetables on top of meat according to cooking time: carrots, onions, fennel, kale, chard, mushrooms.
- -Place the lid on the pan and allow vegetables to steam for about 20 minutes; then, fill up the pot with enough broth to completely cover the vegetables, you can add tomatoes at this time.
- -Cook until the carrots and fennel are tender, then add rinsed and drained garbanzo beans.
- -Place the fresh spinach in the bottom of your serving bowl and spoon the soup on top. The spinach should stay green and be simply wilted. This gives the soup a fresher taste.
Nutrition Facts : Calories 271.1, Fat 7.5, SaturatedFat 1.8, Cholesterol 52.5, Sodium 791, Carbohydrate 31.1, Fiber 7.4, Sugar 2.8, Protein 22.7
TUSCAN OVEN GRAINS AND GREENS
Marjorie Farr, Silver Spring, Md. Use fresh spinach in this dish - frozen will not do. A sprinkle of parsley before serving adds a fresh touch.
Yield makes 4 servings
Number Of Ingredients 12
Steps:
- 1. Place oil in a 10- or 12-inch skillet over medium heat. Add sausage and cook, breaking up clumps, until no longer pink. Add spinach, escarole and garlic. Cook, stirring, until greens are wilted, 2 to 3 minutes; reserve.
- 2. Place the broth and oregano in a medium-sized saucepan and bring to a boil; reserve.
- 3. Preheat oven to 350°F. Place pasta in the bottom of a 10- to 12-cup covered casserole. Spoon reserved sausage and greens over pasta. Scatter rice and barley over greens. Stir in reserved broth; bring to a boil. Remove from heat, cover and bake until pasta and grains are tender and most of the liquid is absorbed, about 30 minutes. Remove from oven, add parsley and stir well. Serve immediately with cheese, if desired.
TUSCAN GRAIN BOWL WITH GRILLED CHICKEN AND BROCCOLINI RECIPE - (4/5)
Provided by Golfwidow7
Number Of Ingredients 13
Steps:
- Put the chopped basil, parsley, and pine nuts in a small food processor or mortar, and pulse or grind with a pestle until well combined. Add the olive oil and pulse to incorporate, adding more oil to thin, if needed. Season to taste with salt and pepper. Mound the farro in a large bowl. Arrange the chicken, Broccolini, escarole, and tomatoes on top. Drizzle with the balsamic glaze and pesto, garnish with the garlic and basil leaves, and serve.
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