All right today I am doing beans and greens; this is a recipe I learned from my uncle Bill, very simple, very easy, very delicious. Here we go. There is my greens that consist some trimmed up cull, it is about one bunch about three handfuls any green works, Swiss chard, [Muffled] anything like that. I got a jar of Italian white beans, that is a 12 ounce jar. The seasoning in a very simple I am going to go with three cloves of garlic, I am going to crush those and about a half a teaspoon of red pepper flakes and here is how I want you to start this little different.
Cold pan, drizzle in through about three teaspoons of olive oil, then put the heat down low add the garlic so now the garlic is going into cold oil here. But I want to do is I want to infuse the oil with the garlic, I do not really want to fry the garlic. Sometimes when you add the garlic to the hot oil, very hard to control it, it cooks too fast and anyway, I want you to bring that up nice and slow up to temperature so that it is just going to start just great gently sizzling and just a little safer technique.
So now we have a nice garlic based for our greens which we are going to add to add at this point so just when the garlic starts to sizzle. Again it was on pretty much low, medium low all the way so far. Throw in your three or four handfuls of greens, now I run through those I kind of like them chopped up a little bit smaller. I think they cook faster and look nicer on the final dish. But that is up to you.
A little bit of liquid here, just a couple tablespoons of chicken stock, maybe a quarter cup, third of a cup of a nice chicken stock. And I am going to turn the heat up to medium. Now I am just going to wilt these greens down, I do not know I will show you. So we are just going to start the wilting process here. Now the seasoning are very straight forward, very simple. I am going to put in about a half of teaspoon of red chilly flakes, black pepper is also very nice on this so I just want with a chili this time. I am going to put in a nice big pinch of salt, now be careful a lot of people like to top this parmesan cheese, if you do that you are going to be careful with this salt at this point.
On medium to medium low heat, I just want you to wilt those greens down until they kind of collapse, so there is still a lot of body to them, they are still kind of springy you will see here in a few minutes fast forward to couple minutes later. See now how they are kind of wilted, they are still green but there is a little bit of liquid coming out and they are which you would say softer.
At that point I am going to add my jar of drained beans, now there is where you get a little controversy, my Uncle basically does a half of them drain, half of them not drained gives a little thicker texture to the final dish. I prefer it a little bit more separate the beans and the greens. So I drain mine, that is really up to you, you do a little experimenting.
Now what we are going to do is we are going to put the lid on and we are going to let that kind of simmer for about five minutes on low. Okay there we go five minutes later, take off the lid, now you will know is just a little bit of liquid at the bottom. This is fine to serve like this. So couple things you can do here, some people take a potato masher or a spatula and they actually mash few of the beans to thicken it up. What I like to do is just kind of push against the sides of the pans so the liquid pulls up in the center. Turn your heat up to high and for two to three minutes just to boil that liquid down and you can kind of thicken it that way. It is fine just to serve like that, no problem.
So a few options there at the end depending on with the final texture of the dish and there we go. Dish of beans with greens I sprinkled a few more chili flake on top, you saw yesterday we top it with out shrimp wrapped in [Muffled], but hey you can eat it just like this. Very healthy obviously, low carb high protein, low fat all the good stuff.
Now looking at that bowl I am picturing a beautiful pork chop on top of that, nice piece of grilled salmon, maybe an Italian sausage, see there is so many things that you can do with this and like I said beautiful just eating plain. So thank you Uncle Bill, I hope you get this very simple recipe, you try and enjoy.
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