Beans and Greens

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* Exported from MasterCook *

 

Beans and Greens

 

Recipe By : Moosewood Restaurant Cooks at Home, page 120

Serving Size : 4 Preparation Time :0:20

Categories : Beans Main Dish

Moosewood Salads

Vegan Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups drained cooked Roman beans or cannellini -- (two

16-ounce cans)

juice of 1/2 lemon, or to taste

salt and ground black pepper to taste

1/4 teaspoon crushed red pepper flakes (optional)

GREENS

1 large head curly endive or escarole (about 1 lb)

2 tablespoons olive oil

4 cloves garlic -- minced

salt and ground black pepper to taste

extra-virgin olive oil (optional)

 

Using a potato masher or a large slotted spoon, 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. In a large skillet or wok, heat

the olive oil and garlic on medium heat until the garlic is just turning golden.

Add the greens. You may have to wait for the first greens in the pan to wilt

before you can add the rest. Raise the heat and cook, stirring frequently, until

all of the greens are wilted and bright green. Add salt and pepper to taste.

 

Serve the beans and greens side by side in a serving bowl, or make a nest of

the greens and mound the beans in the center. Drizzle the top with extra-virgin

olive oil, if desired.

 

 

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