Community Corner
Let's Get Cooking: Greens and Beans
This is a great vegetarian dish, but you could also start your sautée with Italian sausage.
According to Auntie, dark green and leafy vegetables are the most nutritious of any food and are incredibly rich sources of vitamins and minerals.
Back in Italy, our Gramma was able to get many of the greens she used for her main dishes, soups and salads just by picking them as they grew wild alongside the road. We, however, recommend going to the market or your local grocers.
One wonderful benefit is that they help to prevent cataracts and improve the overall health of the eyes. No wonder she could always see what we were up to.
We enjoyed this recipe and ate it pretty much every week. It was one of her favorite ways to use all the fresh greens from her garden or the market.
Find out what's happening in West Cobbwith free, real-time updates from Patch.
A great vegetarian dish, but you could also start your sautée with Italian sausage. Mangia!
RECIPE: Greens and Beans
Ingredients:
1 can Cannellini or White Beans
2 Carrots – cut up
1 Onion – cut up
2 cloves of Garlic – minced
2-3 Potatoes – cubed
2 - 14 oz cans Chicken Stock or Broth
1 head of Escarole, Romaine, Curly Lettuce or Spinach, cut up
2 Tbsp. Olive Oil
Parmesan Cheese & Black Pepper, to taste
Directions:
In a sauce pan, sautée potatoes, carrots and onions in olive oil until onions are translucent. Add garlic and continue sautée. Add chicken broth, bring to a boil. Reduce to a simmer, cook until al dente. Add beans, stir in cut-up greens. Once the greens are wilted, the soup is ready to serve. Top with parmesan cheese.
Even better the second day, if you have any left!