Tuscan Oven Grains And Greens Recipes

TUSCAN OVEN GRAINS AND GREENS

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 BEAN SOUP WITH GREENS

Steps:

• In a large pot heat olive oil and cook the onion until translucent. Add the garlic. In a saucepan heat the chicken stock. Add the torn broccoli rabe and kale and stir frequently until wilted. Add the beans to the pot and stir to combine. Add the chicken stock. Squeeze the whole tomatoes into the pot one by one and stir to combine. Add the thyme and season with salt and pepper to taste. Bring to a simmer and cook until heated through. Serve hot.

BIG BOWL OF TUSCAN GREENS

Steps:

• Toss lettuce, tomatoes and olives in large serving bowl.
• Add dressing; toss lightly.
• Top with cheese and croutons.

TUSCAN WHITE BEAN AND GREENS PANINI

Steps:

• Bring a large pot, 3/4 full of lightly salted water, to a boil.
• Add in greens and cook until tender, 5-8 minutes; drain in a colander, pressing with the back of a spoon to remove any excess liquid; set aside.
• In a frying pan; heat 2 tablespoons of olive oil over medium heat; add in garlic; cook/stir for about 15 seconds, then stir in the rosemary, thyme, oregano, and cayenne.
• Stir in the beans and 2 tablespoons broth; decrease heat to med-low and cook/stirring with a wooden spoon and mashing the beans, until the beans are warmed through and the mixture forms a coarse puree, 3-5 minutes.
• If the mixture seems dry, add a bit more broth; season with salt and pepper to taste; stir in the cooked greens; let cool slightly.
• Preheat the sandwich grill; place the bread slices on a work surface and brush 1 side of each bread slice with the remaining 1 tablespoon olive oil.
• Turn the bread and divide the bean mixture evenly between 2 of the bread slices, spreading it about 1/2 inch thick.
• Layer the onion slices and cheese shavings over the bean mixture, dividing evenly.
• Cover with the remaining 2 bread slices, oiled sides up, and press to pack gently.
• Place the panini in the grill, close the top plate, and cook until the bread is toasted and the beans and greens are warmed through, 3-5 minutes.
• Cut each sandwich in half and serve immediately.