Greens 'WhiteBeans & Rosemary

By Kwasome

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.

Ingredients

• Cooked Dried Beans
• 1/2 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 1/2 teaspoons table salt
• Quick Cooked Greens
• 1 1/2 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
• 1/4 teaspoon red pepper flakes
• 3 tablespoons olive oil
• Table salt
• grated Parmesan cheese (optional)

Preparation

Step 1

1. For Beans: 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.)

2.For Greens: 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.

3. 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.