What I did different: I used kale, peeled the tomato and did 1 can of cannellini beans (drained and washed). In addition to sprinkling some freshly grated parm cheese on top before serving.
Any dark leafy green vegetable will work. I chose kale in the following recipe, but escarole, endive and spinach work well too.
*If vegetarian, you can omit the hot sausage with just red pepper flakes for spice, oyster mushrooms and vegetable stock.*
History Lesson:
This nourishing and inexpensive dish to prepare was made popular by Italian immigrants more than a century ago. The key ingredients, white cannellini beans and dark greens, such as escarole or kale, are a loaded balance of protein and vitamins. Dark leafy greens are rich in vitamins A, E, K, C, Iron and dietary fiber, while the beans provide the protein along with more fiber and iron.
How to peel a tomato: Bring enough water to cover tomato to a boil. Let boil for 1 min. Place tomato in a ice water bath or in the faucet under cold water until it is cooled to the touch to peel.
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| Italian Greens and Beans |
Makes 4-6 servings 1 cup per serving
2-3 tablespoons olive oil
1 yellow onion, finely chopped
3 garlic cloves, thinly sliced
1 lb hot Italian sausage (optional)
1-2 heads escarole, cleaned and rinsed
1 tomato, peeled and chopped
2 cups chicken stock (or more, if you prefer this dish soupy)
1 15oz can cannellini beans, wash
freshly grated parm
For directions click link below:
http://www.thekitchn.com/recipe-italian-greens-and-bean-105173
I paired it with my homemade Mountain White bread. I melted the butter on a skillet then placed 4 slices of bread; coat with butter on both sides. Let it toast. Though you can definitely eat this with a homemade corn bread.
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