Italian White Beans And Greens Salad Recipe Video
This “missing” clip went along with the Prosciutto Wrapped Prawns recipe video posted last month. I learned this soulful recipe from my Uncle Bill many years ago, and since that time it’s been one of my “go-to” side dishes. By “go-to” dish, I mean one of those recipes that always works with no matter what I’m serving. It’s also very fast to make and extremely versatile. Like most of my recipes, you can switch around the beans, greens and spices used to create your own versions (then you can show them to your nephew or niece).
One great trend I’ve seen lately in the larger grocery stores is having these dark leafy greens already trimmed, washed, bagged, and ready to use. See, now you have no excuse! There is really nothing packed with as much nutritional goodness as these dark greens, and now you just have to open the bag and cook them. Even a can of soup, brought to a simmer, can be transformed in something wonderful with a handful of these greens.
Ingredients
Kale (or any dark leafy greens) - 1 bunch
White beans - 12 ounces
Red pepper flakes - 1/2 teaspoon
Chicken stock - 1/4 cup
Garlic - 3 cloves
Olive oil - 3 tablespoons
Salt - to taste
Directions
MAKING
1) In a cold pan, add the olive oil.
2) Place the pan over low heat and immediately add the garlic.
3) Once the garlic starts to sizzle, add the greens.
4) Add the chicken stock and mix well after turning up the heat to medium.
5) Add the red chilli flakes and salt. Mix well and let the ingredients cook till the greens have wilted.
6) Add the drained beans, mix and put the lid on the pan.
7) Let the ingredients cook covered for about 5 minutes.
8) Remove the lid and mix well. Mash the beans a little bit, turn the heat to high and let ingredients cook for about 3 minutes.
SERVING
9) Move the beans and greens to a serving plate and serve hot, at room temperature or even cold. The dish makes a good appetizer or side dish. Can even be savored alone!
1) In a cold pan, add the olive oil.
2) Place the pan over low heat and immediately add the garlic.
3) Once the garlic starts to sizzle, add the greens.
4) Add the chicken stock and mix well after turning up the heat to medium.
5) Add the red chilli flakes and salt. Mix well and let the ingredients cook till the greens have wilted.
6) Add the drained beans, mix and put the lid on the pan.
7) Let the ingredients cook covered for about 5 minutes.
8) Remove the lid and mix well. Mash the beans a little bit, turn the heat to high and let ingredients cook for about 3 minutes.
SERVING
9) Move the beans and greens to a serving plate and serve hot, at room temperature or even cold. The dish makes a good appetizer or side dish. Can even be savored alone!
Editors Review
A simple healthy salad and a great ways to incorporate greens and beans in your dietQuestions, Comments and Reviews
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