Wash the escarole until water is clear.
Break into small pieces. Add to boiling water. Cook until soft. Drain.
If using white kidney beans, soak overnight, drain and add fresh water. Cook 1 1/2 hours and drain.
In a Dutch oven pan, saute the garlic cloves in the olive oil.
Add beans and greens.
Season with salt, pepper and garlic powder.
Add vegetable broth as desired (if you feel it needs more liquid).
Cover and cook 20 to 30 minutes on low heat.
In large pot, saute onions, lightly seasoned with salt and freshly ground black pepper, in olive oil.
Add garlic and cook for 1 minute. Stir in Beans and Grains mixture, stock, and 1 teaspoons salt. Bring to a boil, cover, turn down heat to low, and simmer for 1 1/2 hours, or until beans are tender.
When beans are done, stir in green onion, dill, lemon juice, and lemon peel. Cook for 5 minutes.
Taste and add salt, freshly ground black pepper, dill, or lemon juice, as needed. Garnish with dill and serve immediately.
Over med-high heat, saute the pancetta in the oil. Add the onions, garlic and red pepper flakes. Cook 3-4 minutes.
Start wilting the greens into the pan; adding a little at a time. Once all of the greens are in the pan, add the nutmeg and salt and pepper.
Add the chicken stock, water and beans and bring the soup to a boil. Bring back down to a simmer and cook for 10 minutes. Adjust seasonings and serve.
Prepare black beans:
Place beans in a bowl, add water, and soak for
Mix beans and peas together in large airtight plastic container).
Soup Directions
Cut sausage into bite-size pieces,and cook over the stove in a medium-sized pot over medium-high heat for about 5 minutes.
Sprinkle with salt, pepper and cajun seasoning to taste.
Add chicken broth, and bring to a boil.
Add diced tomatoes, simmer for about 3 minutes.
Add greens, and cook over medium-low heat until tender.
add beans, and cook until heated through.
ried beans and grains in a large bowl, add water to cover, and
izzle garlic bulbs with oil and bake for 15-20 mins
he ingredients in a bowl and mix with hands to combine
In a soup pot, combine onions and garlic in 2 cups of the stock. Bring to a boil, then reduce heat and simmer for 15 minutes. Meanwhile, prepare collard greens by removing coarse stems. Stack leaves and slice them thinly crosswise and then cut through stack lengthwise twice. Add the greens, tomatoes, peas, additional stock, vinegar, brown sugar, thyme, allspice and Tabasco. Simmer 15 minutes. Stir in rice and cook 3-5 minutes. Add salt and pepper to taste. Serve with cornbread.
hites, red pepper, chilli paste and garlic for 5-8 minutes
Remove stems from greens, rinse well and chop into large pieces.
Saute onion in water or a little bit of olive oil in large pan over medium low heat for 5 minutes, stirring frequently.
Add garlic and continue to saute for another minute.
Add vegetable stock, tomatoes, pinto beans and greens and simmer until they are tender, about 15 minutes.
Season with salt and pepper. Remove from heat and stir in olive oil and lemon juice. Serve hot.
Place broth and spinach in a pot over medium heat, and cook 5 minutes, or until spinach is thawed. Mix in dark and light kidney beans, black beans and liquid, great northern beans and liquid, pinto beans and liquid, and oil. Season with garlic powder, salt, and pepper. Cook 30 minutes, stirring occasionally.
d pepper flakes, and oregano to a
eaves, then choy sum stems and white part of green onions
Coarse-chop escarole and simmer in broth.
Saute garlic, peppers and oregano in oil and butter in separate pan.
Add beans and wine.
Simmer beans 5 minutes.
Combine beans with broth. Stir and serve with Romano cheese, if desired.
Rinse and sort beans before adding to a pot of water and bringing to
Cook ham bits in 1 to 2 cups water until falling apart (10 minutes).
While the ham is cooking in the bottom of a good size pot, wash the kale.
Remove curly, leafy parts of kale from stems and wash.
Add to pot with cooking ham pieces and cook until kale is soft.
Add the 2 cans of beans and cook, covered, until the beans are soft (some begin to break apart).
oil, garlic, paprika and chili and toss well. Cover and marinate 1 hour
Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.