Beans and Greens
~How to Cook Everything, 10th ann edition
- 8 oz. dried white beans or chickpeas or other white bean, washed, picked over, and soaked if you have time
- 1 medium onion, unpeeled (but cut off any dirty stem ends)
- 1 bay leaf
- 1 whole clove (optional)
- salt and pepper
- 1 bunch (about 1 1/2 pounds) fresh greens: broccoli raab, romaines, cabbage, mustard or turnip greens, kale or collards, spinach, bok choy, arugula...
- 1 T. minced garlic, or more to taste
- 2 T. olive oil, or more to taste
- 1/2 c. shredded Parmesan and/or crispy bread crumbs (like chunky homemade ones fried in a little bit of butter...)
- Put beans in a large pot with enough water to cover. Bring to a boil over high heat. Cut a slit in the onion and put the bay leaf and clove in. Put onion in pot. Adjust heat so mixture bubbles gently; cover partially and cook, stirring occasionally.
- Prep greens: wash well. Cut off any stems bigger than 1/8-inch. Chop coarsely.
- When beans begin to soften (anywhere from 30 minutes to 1 hour, depending on bean and whether or not they were soaked), sprinkle with salt and pepper. Continue to cook, stirring occasionally and adding water if necessary, until beans are tender but still intact (about the same amount of time as it took for them to soften).
- Add greens and cook 'til they are tender, 10-30 minutes (lettuce and spinach won't take long at all; kale and collards will take a while... factor this in for your beans--they'll get pretty mushy if you add kale to them when they're already quite soft).
- Remove onion. Taste and adjust seasonings. About 3 minutes before serving stir in garlic and olive oil. Spoon beans and greens into individual bowls and garnish with cheese and/or bread crumbs.