Best Umbertos Italian Beans And Greens Recipes

Italian Beans and Greens image

Provided by SparkleKristy

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 (16 ounce) bag kale (can sub raw baby spinach, do not pre cook)
3 (12 ounce) cans cannellini beans, rinsed
4 large shallots, chopped (can sub onion)
2 -3 tablespoons roasted garlic (can sub sauteed garlic)
1 lb Italian sausage (or mushrooms)
olive oil
sea salt
black pepper
red pepper flakes (optional)

Steps:

Simmer kale in a large pot of salted water until al dente, drain.
(Can refrigerate kale after cooked for dish preparation at another time.).
Pre-heat a large pot or frying pan. Add olive oil to taste.
Saute chopped shallot until translucent.
Remove skin from the Italian sausage, Break up into bite sized chunks.
Add sausage to the shallots and brown / cook sausage completely.
Add drained beans to the sausage.
Add roasted garlic, sea salt and pepper to taste and stir / flip mixture gently while cooking for 5 minutes.
If the beans start to stick, add a little water.
Add cooked kale.
Add a little water to make a small amount of thick sauce.
Cover with a lid and simmer for 5 minutes or until ready to serve.
Also very good made a head and reheated.
It will keep for a week.

Beans and Greens ala Umberto's Recipe - (4/5) image

Provided by jamezsmith56

Number Of Ingredients 12

2 tablespoons olive oil
4 cloves garlic, thinly sliced
4 cups chicken broth
1 pinched pepper flakes
2 (15 ounce) cans cannellini (white) beans, drained do not rinse
2 teaspoons chopped fresh oregano
1/2 teaspoon lemon zest
1 anchovy filet (you could just use salt)
1 head escarole, chopped or kale or spinach
Salt and ground black pepper to taste
1 pinched pepper flakes, or to taste
1 tablespoon extra-virgin olive oil

Steps:

Directions 1. Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook, stirring, until bubbling and sizzling, about 20 seconds. Pour in chicken broth. Bring to a boil and cook until liquid is reduced by half, 6 to 8 minutes. Stir in red pepper flakes. I like to add ½ elbow macaroni. Cook macaroni as directed until its almost done drain and add to mix when you add the chicken broth 2. Stir in beans; bring to a boil and cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in oregano, lemon zest, and anchovy filet. Simmer for 3 minutes. 3. Place escarole in bean mixture; reduce heat to low and stir until escarole wilts, about 5 minutes. Season with salt and pepper to taste; garnish with red pepper flakes and extra virgin olive oil.