Oh my.

From the expert kitchen of two of our kindly CSA members.... 

Cannellini Beans and Wilted Greens

adapted from Chez Panisse Vegetables

Total time: 45 minutes                        Makes: 6 servings

This is a hearty vegetarian dish served over pasta (~ ½ lb … I like whole wheat cork screw), but it can be a delicious side dish with roasted meat.  When the beans are tender roughly mash about half of them to thicken the sauce, then stir in the cooked pasta and broth (vegetable or chicken) to produce the desired saucy texture.

INGREDIENTS

• 1 large bunch (~ 1 lb.) of fresh bitter greens (mustard, turnip, etc … coarsely chopped)
• 1 14 oz can cannellini beans, drained
• 1 – 2 cups broth (vegetable or chicken)
• 6 cloves garlic
• 5 – 6 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary leaves
• salt and fresh ground pepper to taste
• Extra-virgin olive oil as needed

METHOD

1. Wash, trim and chop the greens

2. Finely chop the garlic cloves and gently sauté them in the olive oil until fragrant, about 1 minute.

3. Add the beans, rosemary and about 1 cup of the broth until some of the beans begin to crumble, about 5 minutes.

4. Add the greens uncovered until they are wilted and tender.  Add more broth as needed to keep the vegetables moist and soupy.

5. Taste for seasoning and add salt and pepper as needed.  Serve over hot, drained pasta or in a side dish.  Offer with grated parmesan and extra-virgin olive oil to drizzle over the top.