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Beans and Greens

In the kitchen

Our pal Canice came up with another winner with her version of beans and greens. Variations are endless but we like this one a lot!

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Beans and Greens

1/2 half pound cranberry beans, cooked in the Rancho Gordo manner - 1/2 cup cooking liquid reserved

2 tablespoons olive oil

3 large cloves garlic, chopped
3 canned anchovies
1 tablespoon fresh rosemary needles
1/2 tsp. kosher salt

1 tsp. red pepper flakes
2 bunches dino kale (cavolo nero), stem ends removed, and cut in 2" pieces
1 cup chicken stock
1 section of Parmigiano-Reggiano rind
Zest of 1/2 lemon


Heat olive oil in a large pan over medium-low heat.
Meanwhile, mince together chopped garlic, anchovies, rosemary, and kosher salt.

Scrape garlic mixture into heated oil and cook until anchovies melt and garlic begins to turn golden, about 3 minutes. Stir in red pepper flakes and add dino kale. Sauté, and add chicken stock to deglaze pan, as necessary. Stir in Parmigiano-Reggiano rind and add reserved bean broth and let simmer, 10 minutes. Add remaining chicken stock until desired consistency is attained, and simmer 5 minutes more. Stir in lemon zest and serve piping hot, with additional Parmesan grated table-side.

Fine accompaniment to pork loin or lamb chops.


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