Gigantes With Tomatoes And Greens Recipes

COLLARD GREENS WITH TOMATOES AND GARLIC

Steps:

• In a large saucepan, heat the olive oil over medium high heat; add the garlic, onions, and jalapeno and cook, stirring occasionally, until softened, about 3 minutes.
• Stir in the tomatoes, collard greens, bay leaves, and thyme; cover, reduce heat to medium low, and cook, stirring occasionally, until collards are tender, about 20 minutes.
• Remove the bay leaves, thyme sprigs, and jalapeno and discard; season with salt and pepper.
• This dish can be prepared a day in advance and reheated.

GIGANTE BEANS WITH FETA AND BITTER GREENS

Steps:

• Heat 1 tablespoon oil in a medium pot over medium heat. Cook onion until soft, 8 to 10 minutes. Add garlic and tomato paste. Cook until fragrant, 2 to 3 minutes.
• Drain beans, and add to pot. Add tomatoes and water. Bring to a boil. Reduce heat, and just barely simmer, partially covered, until beans are tender, about 3 hours.
• Meanwhile, prepare an ice-water bath. Bring a medium pot of water to a boil. Blanch dandelion greens until tender and no longer bitter, about 9 minutes. Transfer to ice-water bath using a slotted spoon.
• Once beans are tender, add vinegar and 1 teaspoon salt. Drain dandelion greens, and add to pot. Rewarm if needed.
• Divide beans among 4 bowls, and top with feta and dill. Drizzle each with 1 teaspoon oil.