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Title: Beans and Greens
Categories: Salad Vegetarian Main
Yield: 1 Servings
| 4 | c | Roman or cannellini beans (2 |
| 16 | oz | Cans), drained Juice of 1/2 lemon (or to taste) Salt and gro |
| 1/4 | ts | Crushed red pepper flakes (Optional) |
GREENS: 1 large head curly endive or escarole (about 1 pound) 2 Tbl olive oil 4 cloves garlic, minced Salt and ground black pepper, to taste Extra-virgin olive oil (Optional)
"The soothing creaminess of beans is complemented by the bracing sharpness of the greens in this time-honored classic from southern Italy."
Use a potato masher or a large slotted spoon to slightly mash the beans until they hold together. Stir in the lemon juice, salt and pepper to taste. If you plan to serve the dish at room temperature, set it aside. If you plan to serve it hot, gently heat the beans in a covered saucepan on low heat, using a heat diffuser or a double boiler, if necessary, to prevent sticking.
Wash the greens and chop them into small pieces. Heat the olive oil and garlic in a large skillet or wok over medium heat until the garlic just turns golden. Add the greens. You may have to wait for the first greens in the pan to wilt before adding the rest. Raise the heat and cook, stirring frequently, until all of the greens are wilted and bright green. Season with salt and pepper to taste.
Serve the beans and greens side by side in a serving bowl, or make a nest of greens and mound the beans in the center. Drizzle extra-virgin olive oil over the top, if desired.
Makes 4 to 6 servings.
Per 8-ounce serving: 109 calories; 5.5 g protein; 3.6 g fat; 15.4 g carbohydrate; 155 mg sodium; 0 mg cholesterol.
[Moosewood Restaurant Cooks at Home; The Moosewood Collective] [A Fireside Book; 1994; ISBN 0-671-87954-5 {0-671-67992-9 PBK}]
Posted by Fred Peters.
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