Quick Cooked Greens with White Beans and Rosemary
By America's Test KitchenPublished on August 22, 2007
Time
1¾ hours, plus 4 hours soaking
Yield
Serves 4 as a main course
Ingredients
Cooked Dried Beans
½ pound white beans (such as Great Northern), soaked until rehydrated, overnight or at least 4 hours1 bay leaf 4 cloves garlic, whole7 cups water 1 ½ teaspoons table saltQuick Cooked Greens
1 ½ teaspoons table salt 2 pounds kale, collard, mustard, or turnip greens; stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped2 large cloves garlic, thinly sliced1 teaspoon fresh rosemary, minced¼ teaspoon red pepper flakes 3 tablespoons olive oil Table salt grated Parmesan cheese (optional)Before You Begin
If you're short on time, you can subsitute two cans (19 ounces total) drained and rinsed cannellini beans and one cup chicken stock (or vegetable stock) for the cooked dried beans called for in the recipe. Use vegetable stock to make this a vegetarian dish.
Instructions
- Bring beans, bay leaf, garlic, and water to simmer in large saucepan. Simmer, partially covered, until beans are just tender, 30 to 40 minutes. Remove from heat, stir in salt, cover, and let beans stand until completely tender, about 15 minutes. Drain, reserve cooking liquid, and discard bay leaf and garlic. (Beans in liquid can be cooled, covered, and refrigerated up to 5 days.)
- Bring 2 quarts water to boil in dutch oven or large, deep sauté pan. Add salt and greens; stir until wilted. Cover and cook until greens are just tender, about 7 minutes; drain in colander. Rinse pan with cold water to cool, then refill with cold water. Pour greens into cold water to stop the cooking process. Gather handful of greens, lift out of water and squeeze until only droplets fall from them. Repeat with remaining greens. Roughly cut each bunch of greens. Set aside.
- In a large sauté pan, heat garlic, rosemary, and pepper flakes with oil over medium heat until garlic starts to sizzle. Add greens; sauté to coat with oil. Stir in beans and 1 cup reserved cooking liquid. Bring to simmer; cover and simmer to blend flavors, about 5 minutes. Adjust seasoning. Ladle into four soup bowls; pass Parmesan separately. Serve.
for beans
for greens
Time
1¾ hours, plus 4 hours soakingYield
Serves 4 as a main courseIngredients
Cooked Dried Beans
½ pound white beans (such as Great Northern), soaked until rehydrated, overnight or at least 4 hours
1 bay leaf
4 cloves garlic, whole
7 cups water
1 ½ teaspoons table salt
Quick Cooked Greens
1 ½ teaspoons table salt
2 pounds kale, collard, mustard, or turnip greens; stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped
2 large cloves garlic, thinly sliced
1 teaspoon fresh rosemary, minced
¼ teaspoon red pepper flakes
3 tablespoons olive oil
Table salt
grated Parmesan cheese (optional)
Test Kitchen Techniques
Ingredients
Cooked Dried Beans
½ pound white beans (such as Great Northern), soaked until rehydrated, overnight or at least 4 hours
1 bay leaf
4 cloves garlic, whole
7 cups water
1 ½ teaspoons table salt
Quick Cooked Greens
1 ½ teaspoons table salt
2 pounds kale, collard, mustard, or turnip greens; stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped
2 large cloves garlic, thinly sliced
1 teaspoon fresh rosemary, minced
¼ teaspoon red pepper flakes
3 tablespoons olive oil
Table salt
grated Parmesan cheese (optional)
Test Kitchen Techniques
Ingredients
Cooked Dried Beans
½ pound white beans (such as Great Northern), soaked until rehydrated, overnight or at least 4 hours
1 bay leaf
4 cloves garlic, whole
7 cups water
1 ½ teaspoons table salt
Quick Cooked Greens
1 ½ teaspoons table salt
2 pounds kale, collard, mustard, or turnip greens; stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped
2 large cloves garlic, thinly sliced
1 teaspoon fresh rosemary, minced
¼ teaspoon red pepper flakes
3 tablespoons olive oil
Table salt
grated Parmesan cheese (optional)
Test Kitchen Techniques
Why This Recipe Works
For our quick cooked greens recipe, we wanted to rid these greens of some of their bitterness, but not all of it. A shallow blanching removed enough bitterness to make these assertive greens palatable but not so much as to rob them of their character. Once assertive greens had been shallow-blanched, they could be cooked in five minutes with white beans and rosemary for a quick side dish or vegetarian main course.
Before You Begin
If you're short on time, you can subsitute two cans (19 ounces total) drained and rinsed cannellini beans and one cup chicken stock (or vegetable stock) for the cooked dried beans called for in the recipe. Use vegetable stock to make this a vegetarian dish.
Instructions
- Bring beans, bay leaf, garlic, and water to simmer in large saucepan. Simmer, partially covered, until beans are just tender, 30 to 40 minutes. Remove from heat, stir in salt, cover, and let beans stand until completely tender, about 15 minutes. Drain, reserve cooking liquid, and discard bay leaf and garlic. (Beans in liquid can be cooled, covered, and refrigerated up to 5 days.)
- Bring 2 quarts water to boil in dutch oven or large, deep sauté pan. Add salt and greens; stir until wilted. Cover and cook until greens are just tender, about 7 minutes; drain in colander. Rinse pan with cold water to cool, then refill with cold water. Pour greens into cold water to stop the cooking process. Gather handful of greens, lift out of water and squeeze until only droplets fall from them. Repeat with remaining greens. Roughly cut each bunch of greens. Set aside.
- In a large sauté pan, heat garlic, rosemary, and pepper flakes with oil over medium heat until garlic starts to sizzle. Add greens; sauté to coat with oil. Stir in beans and 1 cup reserved cooking liquid. Bring to simmer; cover and simmer to blend flavors, about 5 minutes. Adjust seasoning. Ladle into four soup bowls; pass Parmesan separately. Serve.
for beans
for greens
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
More Like This
Keep Exploring
My Rating
This is a members' feature.
0 Comments