Fresh shelling beans (like cranberry beans or dragon’s tongues) and dark cooking greens (kale, collard greens, chard) simmer in broth and exchange flavors and textures. Add sausage, chicken, or smoked meat to make it a more traditional main dish.
INGREDIENTS:
1 1/2 lbs. shelling beans 1 Tbsp. vegetable oil 2 cloves garlic, chopped 4 cups chicken or vegetable broth 2 bunches greens (kale, collard, turnip, or mustard) 1/2 tsp. salt, plus more to taste Freshly ground black pepper
METHOD:
Shell beans.
In a large pot or saute pan heat vegetable oil.
Add garlic and cook, stirring, until fragrant, about 1 minute.
Add broth and beans and bring to a boil.
Reduce heat to a simmer, cover, and cook until just tender, about 45 minutes.
Add greens and 1/2 tsp. salt.
Cover and cook until greens are silken, about 45 minutes.
Salt and pepper to taste.
Serves: 4
Source: Local Foods
Variations
- Cook 2 to 4 oz. chopped bacon or pancetta until fat renders and meat starts to crisp before adding garlic in Step 1.
- Brown 4 to 8 chicken pieces in the pot before starting the recipe. Set browned chicken aside. Return chicken to pot with greens.
- Brown 4 to 8 sausages in the pot before starting the recipe. Cut into bite-size pieces and return to pot with greens.
- Add 2 to 4 chopped andouille or other smoked sausages to the pot with the garlic.
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