Italian Beans And Greens Recipes

Steps:

• In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
• Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
• Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
• Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

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.

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.

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.

Steps:

• Bake @ 350 degrees for 1 1/2 hours, in a covered casserole dish The garlic and the ham stock are the key ingredients in this dish/ You may add more ham stock to the desired consistency you want. Make sure also that the cans you are using are all the same size in measurement.