Recipe of the Week: Braised Mixed Greens

We love this recipe because it is so flexible. You can use any greens you have on hand, or any type that appeals to you. You can also vary the type of beans you want to use to change the character of the dish. You can have a more delicate dinner with spinach and cannellini beans or something more robust like pinto or romano beans paired with broccoli rabe. Just be sure to use a sturdy bread underneath otherwise it will become mushy. For a vegan dinner, simply omit the parmesan cheese. If you use canned beans, you can have a healthy, delicious meal in less than ½ hour.

Braised Mixed Greens1 tbsp olive oil, plus extra for finishing

1 small onion, finely diced

2 garlic cloves, 1 slivered, 1 halved

1 lb greens, such as chard, broccoli rabe, spinach, kale, washed and chopped

A few leaves or a few handfuls of sorrel, 5 or 6 lovage leaves or a handful of chopped cilantro and parsley

Sea salt and freshly ground pepper

1 ½ cups cooked beans (borlotti, cannelloni, etc), home cooked or canned

3 to 4 slices chewy country bread

Shaved parmesan or crumbled gorgonzola

1. Heat the oil in a large skillet or Dutch over. Add the onion and cook over medium high heat, stirring occasionally. Once the onion starts to soften a bit, after 3 or 4 minutes, add the slivered garlic. Cook for a minute more, then add the greens and any herbs. Season with ½ teaspoon salt.

2. As the greens cook down, turn them in the pan to bring the ones on top closer to the heat. Once they've all collapsed, add ½ cup water or bean broth, lower the heat and cook. Partially covered, until tender. Depending on the greens as long as 20. Just make sure there is some liquid in the pan for sauce. When the greens are done, add the beans, heat them through, then taste for salt and season with pepper.

3. Toast the bread and rub it with the halved garlic. Arrange on plates and spoon on the greens and beans. Drizzle with olive oil. Garnish with the cheese, if using, and serve.

Serves 3 – 4

This recipe is from Vegetarian Suppers from Deborah Madison's Kitchen also the source of the Wine Braised Lentils. A terrific book, it also has a lot of vegan options. ::Vegetarian Suppers from Deborah Madison's Kitchen ::Amazon