I was trying to decide whether to make you black sticky rice pudding with coconut milk or chocolate cookies tonight. But J, scrolling back through my recent posts, said that I haven’t been feeding you enough protein. (That’s a dad talking, there. Fair enough, though, since yesterday’s “recipe” was for ice cubes.)
Thank J, then, for this heartier fare. We’ve been making this dish for more than a decade and it is always satisfying. It’s a quick dinner and our regular answer to the question “how am I going to cook down of some of these greens to make more room in the fridge?”
The core ingredients are, as you may have cleverly deduced, beans (white ones) and greens. The spare supporting cast includes a small onion, garlic, chile flakes, white wine and rosemary. These bit players can be swapped or omitted depending on availability. I most recently made this dish with lacinato kale, but any kind of hearty green will work. I have been known to combine kale, chard, beet greens and radish tops when the fridge is full to bursting.
I like to serve a big bowl of these greens alongside a grainy slice of grilled or toasted bread, preferably spread with a Cypress Grove goat cheese. Now that’s a proper meal. Continue reading Beans and Greens (click for recipe)