Friday, September 20, 2013

Greens & Beans

for Kathy
Greens & Beans is a dish food connoisseurs may not get too excited about when dining out. But for those who know, this is a hearty and flavorful dish, pure comfort food. When done well, this dish stands up to many a savory dish! Many cuisines and professional chef's present their own twist. The RQ's recipe is closest to the Italian or Mediterranean style of cooking. The home chef can be as creative as she'd like as this dish can handle many a twist or turn. If you don't want butter use olive or coconut oil. If you don't want a brothy dish, simply sauté. Garlic and lemon juice/rind are classic elements which The RQ recommends. Even so, if you don't have garlic use a shallot or onion. 

Greens & Beans

Shopping List-
Swiss Chard, Kale, or other dark cooking green
Garlic (or shallot)
Lemon (juice & rind)
White Beans, canned (cannellini, great northern, or navy)
Red Pepper Flakes
Extra Virgin Olive Oil
Chicken/Vegetable Broth
Salt & Freshly Cracked Black Pepper

Rinse and drain beans; the amount of beans added at the end of cooking is chef's preference. Next zest and juice the lemon, set aside. If broth is desired simmer one cup in a small pan to add later. 

In a skillet sauté garlic or caramelize shallots in olive oil over medium heat. Red pepper flakes added to the oil as it heats provides a little kick to this dish. Once the shallots begin to caramelize add greens with stems removed and cut in strips. Sprinkle with salt & pepper and add pats of butter to the skillet. Don't overcook these greens; especially if you decide to finish with a little broth. When greens are near done add beans, lemon rind, and juice. For those that like this dish with broth, add now. As always ENJOY!

No comments: