Quick Cooked Greens with White Beans and Rosemary

Published January 1, 1995.

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… read more

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.

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Serves 4 as a main course

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

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