Beans and Greens

One of the newer trends is for farmers to combine unique blends of baby greens together to create a “saute mix” or “early bird braising mix”. Various greens are assembled together, like kales, collards, dandelion greens, escarole and endive. These fresh young leaves don’t possess the bitter taste that can be off-putting in more mature leaves. Unlike the mesclun mix commonly found in a grocery store, this type of mixture is best after cooking and not ideally suited for salads. Using a slow gentle braising is preferred over the cook everything quickly method of sauteeing. The cook time for this method extends the cooking process by an additional ten minutes. I’m pretty sure that is a worthwhile wait time.

I made this recipe on Saturday night, the first night in our new house. With the skillet and a few kitchen tools unpacked, I created this simple dish with an early bird braising mix from our CSA (Community Supported Agriculture) from Urban Oaks in New Britain. The veggies were transported from the old apartment to the new home, along with the pantry staple- beans. If I can pull this meal together amidst the chaos of boxes and unpacking, I am confident that you can cook this during a typical weeknight.

Beans and Greens

Ingredients
  • 2 Tbsp olive oil
  • 2-3 garlic cloves, minced
  • 1 small onion, diced
  • 1 can kidney beans, rinsed and drained
  • 1 large bunch of greens, chopped into ribbons, tough stems/ribs removed
  • Salt
Directions
  1. In a large skillet, over medium heat, warm the olive oil. Add the garlic and onion and saute until soft, about 3-5 minutes. 
  2. Add beans and stir to mix.
  3. Add in greens and stir. Season with salt. Cover and turn the heat down to low. Cook until the greens are tender, about 15 minutes. Serve warm or at room temperature.
Originally published in the West Hartford Fleet Feet newsletter, "The Extra Mile" (March 27, 2012, Issue #100)