GREENS AND BEANS OF PROVENCE
This is a delicious and healthy one dish meal! The recipe was given to me by a dear friend who is a GREAT cook.
Provided by Miss V
Categories Beans
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large Dutch oven over medium heat. Add onions and cook until just soft. Add garlic and cook, stirring constantly, until garlic just begins to brown. Add the stock, beans and kidney beans. Bring to a boil. Reduce heat to low and simmer 30-45 minutes. Add greens and cook until just tneder, another 5-10 minutes.
- Serve over rice with Parmesan cheese if desired.
GREENS AND BEANS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Heat olive oil over medium heat in a large Dutch oven.
- Add onion and garlic slices. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant. Add the kale and let saute until it cooks down slightly. Add the beans and the chicken stock.
- Cover and let cook for 10 minutes.
BEANS AND GREENS
Tired of your kids not eating greens? Try mixing escarole with tender cannellini beans for an enticing side dish. You can substitute kale for the escarole.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Add onion, and cook, stirring occasionally, 2 minutes. Add garlic, and cook 2 minutes more. Add escarole, and stir slowly, allowing it to wilt slightly. Add chicken stock, thyme, and salt; reduce heat to medium-low. Simmer for 15 minutes. Stir in the beans, and continue to simmer until most of the liquid is absorbed and the greens are tender, 3 to 5 minutes. Remove from heat. Serve warm, garnished with grated Parmesan cheese.
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
GREEN BEANS PROVENCALE
Garlic, tomatoes and olive oil are wonderful ingredients often found in Southern French cooking. In this dish, they complement the green beans perfectly. Paula Wharton - El Paso, Texas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender., Meanwhile, in a large skillet, saute the onions, shallot, garlic and rosemary in oil until vegetables are tender. Add the green beans, tomatoes, basil, salt and pepper; saute 2-3 minutes longer or until heated through.
Nutrition Facts : Calories 70 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
ITALIAN BEANS AND GREENS
This is a go to recipe for me for pot luck. It is always a hit. Even among people who don't think they like beans or greens. If I make it as a side dish instead of a main, I substitute quartered sauteed mushrooms for the Italian sausage. The Kale is one of the big bags in the produce section. Of course, you can chop your own. I also roast my own garlic on the weekends and save in a jar. It's really worth it for this dish. This is great on it's own, on top of or with with slices of crusty bread. It's hard to mess this dish up. Just don't under cook the kale or it will be too tough.
Provided by SparkleKristy
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Simmer kale in a large pot of salted water until al dente, drain.
- (Can refrigerate kale after cooked for dish preparation at another time.).
- Pre-heat a large pot or frying pan. Add olive oil to taste.
- Saute chopped shallot until translucent.
- Remove skin from the Italian sausage, Break up into bite sized chunks.
- Add sausage to the shallots and brown / cook sausage completely.
- Add drained beans to the sausage.
- Add roasted garlic, sea salt and pepper to taste and stir / flip mixture gently while cooking for 5 minutes.
- If the beans start to stick, add a little water.
- Add cooked kale.
- Add a little water to make a small amount of thick sauce.
- Cover with a lid and simmer for 5 minutes or until ready to serve.
- Also very good made a head and reheated.
- It will keep for a week.
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