Brothy Beans & Greens
This is a template, not a precise recipe. The idea is to soften leafy greens in a pot of home-cooked or canned beans. Season with garlic and hot pepper if you’d like. Make however much of this you’d like. It keeps and reheats well for up to 5 days.
Serves 4
Variations
skip the toasted bread crumbs
serve over toasted bread rubbed with garlic instead of topping with bread crumbs
add sauteed garlic and/or onions
use chickpeas instead of beans
add some chopped parsley, cilantro, basil or mint right before serving
if using canned beans, drain and rinse well, cover with 1 inch of water or broth and simmer for 7-10 minutes and proceed with instructions
3-4 cups home-cooked or canned beans (see variations a above) in their cooking liquid
1 bunch mustard greens, chard, kale or collard greens, tough stems removed and leaves chopped
Salt and pepper, to taste (will depend on how salty your bean cooking liquid already is so taste and adjust)
Hot red pepper (optional)
Olive oil
Toasted bread crumbs or croutons for serving (optional)
1. Heat beans in their cooking liquid over medium-high heat. If you have lots of liquid drain some of it off. You want some broth but not to much so the resulting dish is creamy not soupy.
2. Add chopped greens, a little salt and pepper and hot pepper, if using, and simmer for 5-15 minutes depending on the greens you’re using. Mustard greens and chard will cook more quickly than kale and collards. Taste and adjust seasoning.
3. Drizzle generously with olive oil and serve hot or warm with optional toasted bread crumbs or over garlic-rubbed toast (see variations). These reheat and keep well for up to 5 days. Serve for breakfast topped with an egg if you’d like.
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