BRAISED WHITE BEANS AND GREENS WITH PARMESAN
Inspired by the Italian dish of sautéed puntarelle (a Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that's what you've got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.
Provided by Lidey Heuck
Categories dinner, weekday, beans, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
WHITE BEANS WITH CHICORY
This is inspired by a classic dish from Apulia, the heel of the Italian boot. The authentic dish is a warm purée of skinned dried fava beans, served with cooked greens, usually chicory, a bitter green that is in the same family as escarole. If you are getting big heads of escarole or another hearty bitter lettuce called Batavia in your C.S.A. baskets, use the tough outer leaves for this and save the tender hearts for salads.
Provided by Martha Rose Shulman
Categories side dish
Time 2h30m
Yield Serves 4 as a main dish, 6 as a starter
Number Of Ingredients 8
Steps:
- Combine the beans with 2 quarts water in a 4-quart pot and bring to a boil. Skim any foam, then add the onion, crushed garlic, bay leaf and salt to taste. Reduce the heat, cover and simmer for 2 hours, until the beans are very tender. Taste and adjust seasoning. Remove and discard the onion, garlic cloves if desired, and bay leaf. Drain through a colander or strainer set over a bowl. Mash the beans with a potato masher and moisten with some of the cooking liquid. Stir in 2 tablespoons of the olive oil. The purée should be loose.
- Bring a large pot of generously salted water to a boil and add the lettuce. Cook until just tender, about 2 minutes. Transfer to a bowl of cold water and drain. Squeeze out water and chop coarsely.
- Heat the remaining olive oil in a large, heavy skillet over medium heat. Add the garlic, cook for 30 seconds, and stir in the lettuce. Cook for about 1 minute, stirring, until the lettuce is nicely coated. Season with salt and pepper. Serve with the mashed beans.
Nutrition Facts : @context http, Calories 500, UnsaturatedFat 9 grams, Carbohydrate 75 grams, Fat 11 grams, Fiber 19 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 626 milligrams, Sugar 5 grams
GRATIN OF TURNIPS WITH CHICORY AND WHITE BEANS
Provided by Molly O'Neill
Categories dinner, side dish
Time 1h40m
Yield Four servings
Number Of Ingredients 8
Steps:
- Place the beans in a medium saucepan and cover with water. Bring to a boil over medium-high heat. Reduce to a simmer and cook until the beans are tender, about 45 minutes. Meanwhile, place the turnips in a medium-size saucepan and cover with water. Bring to a boil over medium-high heat. Reduce the heat and simmer until half-cooked, about 6 minutes. Drain the turnips and beans.
- Preheat the oven to 350 degrees. Spray a medium-size gratin dish lightly with olive oil spray. Sprinkling each layer lightly with salt to taste, place half of the beans in an even layer in the bottom of the dish. Top with half of the chicory and then half of the turnips. Sprinkle with pepper to taste and half of the thyme. Repeat layers. Pour the chicken broth over the layers. Sprinkle bread crumbs over the top. Bake for 30 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 2 grams, Carbohydrate 45 grams, Fat 3 grams, Fiber 11 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 591 milligrams, Sugar 8 grams
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