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.
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
SMOKY HAKE, BEANS & GREENS
Grill white fish fillets and serve on top of chorizo, cannellini beans and spinach for a quick dinner that packs in 3 of your 5 a day
Provided by Jane Hornby
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Boil a full kettle of water and heat the grill to high. Heat 1 tsp oil in a large frying pan. Squeeze the meat from the chorizo directly into the pan. Add the onion and fry for 5 mins, crushing the meat with a spatula until broken up, golden and surrounded by its juices. The onion will also be soft and golden.
- Meanwhile, put the spinach in a colander, slowly pour over the boiled water to wilt it, then run under the cold tap. Squeeze out the excess water using your hands, then set aside. Line a baking tray with foil, rub with a little oil and place the fish on top. Season, sprinkle over the smoked paprika and drizzle with a little more oil.
- Tip the chilli into the pan with the sausages, fry for 1 min more, then add the beans, spinach, lemon juice and extra virgin olive oil. Let it warm through gently, then season to taste.
- Grill the fish for 5 mins or until flaky but not dry - you won't need to turn it. Spoon the bean mixture onto plates, then carefully top with the fish and any juices from the tray. Serve with a dollop of Quick garlic mayonnaise (see recipe, right), if you like.
Nutrition Facts : Calories 554 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 45 grams protein, Sodium 2.2 milligram of sodium
SMOKY GREENS AND BEANS
Provided by Bon Appétit Test Kitchen
Categories Bean Onion Side Sauté Picnic Vegetarian Quick & Easy Low Cal High Fiber Dinner Green Bean Healthy Low Cholesterol Party Potluck Simmer Paprika Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over mediumhigh heat. Add onion and sauté until soft and beginning to brown, about 6 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and paprika; stir 1 minute. Add broth and greens; bring to boil, stirring often. Reduce heat to medium-low, cover, and simmer until greens are wilted and tender, stirring occasionally, about 15 minutes. Stir in beans and simmer 1 minute to heat through. Divide among bowls; sprinkle with cheese, if desired.
SMOKY GREENS
Provided by Food Network
Categories side-dish
Yield 6 servings(8 servings in Napol
Number Of Ingredients 4
Steps:
- Blanche the mixture of greens in boiling water until just bright green. Heat the olive oil in a large skillet. Add prepared adobe sauce to skillet (depending on desired heat).
- Add sea salt to taste and quickly saute the greens to desired tenderness
SWEET AND SMOKY BAKED BEANS
Provided by Food Network
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a heavy pot, cook the bacon over medium heat to render the fat, about 5 minutes. Discard all but 2 tablespoons fat.
- Add the onion, pepper, and garlic and cook until the vegetables are soft, about 5 minutes. Stir in the beans, molasses, barbecue sauce, ketchup, sugar, Worcestershire sauce, mustards, vinegar, and liquid smoke. Simmer the beans, uncovered, until rich and thickly flavored, 10 to 15 minutes, stirring with a wooden spoon. Alternatively, place the baked beans in a deep baking dish and bake in a 350 degree oven for about 30 minutes. Add salt, pepper, or any other ingredient to taste.
SMOKY SUMMER BEANS AND GREENS #A1
A.1. Original Sauce Recipe Contest Entry. A family friendly classic kicked up a notch with the smoky flavor of A1. Ready in minutes, this is a great take along dish and perfect for backyard gatherings.
Provided by iluvveggies
Categories Sauces
Time 32m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 15
Steps:
- Saute the onion, olive oil, and garlic salt for 5-6 minutes or until the onions are translucent and fragrant. Add in the garlic and cook for 2 more minutes.
- Add in the hot dog rounds and cook for 5 minutes.
- Add in the drained and rinsed beans, along with the chopped spinach. Stir to combine.
- In a separate bowl combine the mustard, brown sugar, molasses, A1 Original Steak Sauce, cocoa powder, and tomato sauce. Whisk together. Add to the pan with the hot dogs. Stir well.
- Cook for 6-8 minutes over low-medium heat. Stir frequently.
Nutrition Facts : Calories 580.5, Fat 23.9, SaturatedFat 8, Cholesterol 31.8, Sodium 1475.2, Carbohydrate 71.4, Fiber 17, Sugar 25.5, Protein 23.5
SMOKY STIR-FRIED GREENS
Wok hei, or the "breath of a wok," is the elusive smokiness found in restaurant-style dishes that rely on high-powered burners and a skilled hand to achieve it. To create a similar flavor at home, I rely on a hand-held blowtorch, which I use here for simple stir-fried greens. I recommend using either a butane canister with a high-output torch head or a propane canister with a trigger-start head. If you do not have a wok, a heavy cast-iron or stainless-steel skillet can be used instead.
Provided by J. Kenji López-Alt
Categories quick, vegetables, side dish
Time 15m
Yield 2 to 3 servings
Number Of Ingredients 8
Steps:
- Combine about 2 quarts water and 1 tablespoon kosher salt in a saucepan or wok and bring to a boil over high heat. Add vegetables and cook, stirring, until bright green and crisp-tender, about 20 seconds. Immediately drain vegetables and transfer them to an ice bath, or run under cool water until chilled. Spin vegetables dry in a salad spinner, or pat dry on a paper towel-lined sheet tray.
- Combine sugar, cornstarch, white pepper, 1/2 teaspoon salt and 2 tablespoons water in a small bowl. Stir with a spoon until homogenous, then set aside, leaving the spoon in the bowl.
- Using a paper towel, rub a very thin film of oil into a wok or large skillet, then set over high heat until lightly smoking. Add 1 tablespoon oil and swirl to coat. Add garlic and stir-fry until fragrant but not browned, about 10 seconds.
- Immediately add vegetables and stir-fry for 30 seconds. Working quickly, ignite your blowtorch and, holding the flame 2 to 3 inches above the vegetables, sweep across the surface while shaking the pan, until a smoky aroma reaches your nose, about 15 seconds. (You should hear a distinct crackle and see small bursts of orange flame as the oil on the vegetables jumps and combusts.)
- Still working quickly, stir-fry for another 30 seconds, and torch for another 15 seconds. Stir the sauce to loosen and to distribute the cornstarch that has settled at the bottom of the bowl, then pour it into the wok and stir-fry until the vegetables are coated in a glossy glaze, about 15 seconds. Transfer to a bowl and serve immediately.
SMOKY BUTTER BEANS & GREENS
This reassuringly simple dish is packed full of wholesome, smoky flavours
Provided by Celia Brooks Brown
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Rinse the rice in cold running water until it runs clear. Bring a large pan of water to the boil, cook the rice for 20-25 mins, then drain.
- Place a wide, lidded pan over a medium heat with 2 tbsp oil. Add the greens, salt and pepper and cook, with the lid on, stirring frequently, until the greens are lightly steamed and wilted, about 4-5 mins. Add the garlic and cook until fragrant, then add the butter beans and cook, stirring, until heated through. Add the remaining oil, then the cumin seeds and smoked paprika. Stir until evenly combined and serve over the cooked rice with a dollop of yogurt, if you like.
Nutrition Facts : Calories 321 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.67 milligram of sodium
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- Heat butter in a large heavy pot over medium. Add breadcrumbs and cook, stirring occasionally, until golden brown, 5–7 minutes; season with salt. Transfer to a plate.
- Cook oil and bacon in same pot over medium-low, stirring often, until bacon is browned around the edges, 5–8 minutes. Add onion and garlic and cook, stirring often, until garlic is golden, about 5 minutes. Stir in red pepper flakes and black pepper, then add stock, vinegar, brown sugar, and hot sauce, then mix in collard greens and reduce heat to low. Bring to a simmer; cover and cook, stirring occasionally, until greens are very tender but still have some chew, 60–70 minutes.
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