Best Awesome Greens And Beans Recipes

SUMMERY GREENS AND BEANS WITH TOASTED CRUMBS

Summery Greens and Beans With Toasted Crumbs image

This light, plant-based main was inspired by a traditional cassoulet, a French slow-cooked casserole made with beans, pork and duck and simmered in duck fat. In this fast, vegetarian take, olive oil replaces the duck fat and chard stalks are cooked gently with scallion, garlic and thyme to create the flavor foundation. Summer vegetables are simmered in the infused olive oil until just tender, then served with toasted bread crumbs and fresh cracked pepper. The broth in this dish is the real star, so you will want lots of bread to soak it all up.

Provided by Rick A. Martinez

Categories dinner, lunch, quick, weeknight, soups and stews, vegetables, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 large scallions, sliced
12 ounces Swiss chard (about 1 large bunch), preferably green, stems separated and chopped, leaves torn into 2-inch pieces
2 celery stalks, chopped
3 garlic cloves, finely chopped
3 fresh thyme sprigs
1/3 cup extra-virgin olive oil, plus more for serving
1/2 pound green beans, trimmed and cut into 1-inch pieces
2 cups frozen (or fresh) lima beans or edamame, thawed if frozen
1/2 teaspoon granulated sugar
Kosher salt (such as Diamond Crystal) and freshly ground black pepper
1/3 cup dried or fresh bread crumbs
Crusty bread, for serving

Steps:

In a large saucepan, bring scallions, chard stems, celery, garlic, thyme and oil to a simmer over medium heat until oil is gently bubbling and chard stems are tender, 12 to 15 minutes. You want to slowly cook the vegetables and infuse the oil; you may need to adjust the heat to avoid browning the vegetables.
Add green beans, lima beans, chard leaves, sugar, 2 teaspoons salt, 1/2 teaspoon pepper and 2 cups water to the cooked vegetables. Bring to a simmer over medium heat. Cook, stirring occasionally, until green beans are just tender, about 8 minutes.
Meanwhile, heat a medium skillet over medium-high and toast bread crumbs, tossing frequently, until golden brown and fragrant, about 4 minutes. Transfer to a heatproof bowl.
Divide vegetable mixture among bowls and top with the toasted bread crumbs, a drizzle of olive oil and a grind of black pepper. Serve with crusty bread, for soaking up the broth.

GREENS AND BEANS

Greens and Beans image

We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also.

Provided by GinaLovesFood

Categories Side Dish

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

1 teaspoon salt
2 heads escarole, cut into 2-inch pieces
¼ cup olive oil
3 cloves garlic, pressed
1 teaspoon salt, or more to taste
½ teaspoon black pepper
¼ teaspoon red pepper flakes
1 (15 ounce) can cannellini beans, drained and rinsed
1 tablespoon Parmesan cheese, or to taste

Steps:

Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 13.5 g, Cholesterol 0.6 mg, Fat 7.6 g, Fiber 7.4 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 737.7 mg, Sugar 0.5 g

GREENS AND BEANS

Greens and Beans image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 chopped onion
2 cloves garlic, sliced
1/4 teaspoon red pepper flakes
Salt and freshly ground black pepper
2 cups kale, washed, stems trimmed and chopped
1 (15- ounce) can cannellini beans, drained
3/4 cup chicken stock

Steps:

Heat olive oil over medium heat in a large Dutch oven.
Add onion and garlic slices. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant. Add the kale and let saute until it cooks down slightly. Add the beans and the chicken stock.
Cover and let cook for 10 minutes.

AWESOME GREEN BEANS

Awesome Green Beans image

I grew up eating these green beans and learned to cook them by watching my mother. They are my favorite way to eat green beans. Edit: This is a recipe for people that like a tangy vinegar flavor, most kids won't like it. I make this for the adults and just buttered beans for my kids.

Provided by diner524

Categories Pork

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 4

Ingredients

1 (14 ounce) can green beans (I use french style- absorbs the flavor best)
3 slices bacon, cooked and crumbled
1/2 small onion, thinly sliced
1 -3 tablespoon apple cider vinegar (depending on the amount of vinegar flavor you like)

Steps:

Put a medium skillet on stove and heat to medium.
Add the bacon and cook till crisp, then remove to paper towel, keep bacon fat in skillet.
Add onions and saute till lightly brown.
Add green beans(undrained or just partially drained).
Add vinegar and cook on medium- low until liquid is evaporated. Taste the beans and add salt and pepper if needed, but remember the bacon is salty!
Then serve with bacon sprinkled on top.

Nutrition Facts : Calories 83.4, Fat 3.9, SaturatedFat 1.3, Cholesterol 5.4, Sodium 75.3, Carbohydrate 10.4, Fiber 3.8, Sugar 4.8, Protein 3.5