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Greens and Beans with Fried Bread

Greens and Beans with Fried Bread



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A day-old loaf of good bread can reach new heights when it’s thick-cut and pan-fried in olive oil. We top these giant croutons with steamed clams or mussels, sink them into brothy soups, and crumble them over big salads. But this recipe, a saucy little mix of beans, greens, and garlic, gives us a reason to look forward to Meatless Monday.

Ingredients

  • 2 garlic cloves, thinly sliced
  • 2 tsp. finely chopped oregano
  • ¼ tsp. crushed red pepper flakes
  • 1 bunch Tuscan kale, ribs and stems removed
  • 1 15.5-oz. can white beans (such as butter or cannellini), rinsed
  • ½ cup plus 2 Tbsp. extra-virgin olive oil; plus more for serving
  • 2 1"-thick slices crusty bread
  • White wine vinegar (for serving)

Recipe Preparation

  • Bring wine, garlic, oregano, salt, red pepper flakes, and ¼ cup water to a boil in a large skillet. Add kale, cover pan (a baking sheet works great if you don’t have a big lid), and cook, stirring occasionally, until greens are wilted, about 4 minutes. Mix in beans and ½ cup oil and cook, uncovered, until beans are warmed through, about 2 minutes.

  • Meanwhile, heat 2 Tbsp. oil in another large skillet over medium. Fry bread in skillet until golden brown, about 2 minutes per side. Transfer to paper towels to drain. (If you don’t have 2 large skillets, cook the bread first and keep it warm in a low oven while you use the same skillet to make the kale and beans.)

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Reviews SectionMy boyfriend and I obsess over this recipe. We make it at least once a week with a fried egg and avocado. I use 1/4 teaspoon of salt and then go to taste. We also substitute collard greens sometimes for the kale and it’s still just as delicious. Inspired by DELANEYS Instagram story. Recommend 10/10SO good and easy, I haven’t been this excited for leftovers in a looong time. I used curly kale because it’s what I had and it worked fine. I loved the little hit of acidity from the vinegar and I added a little parm which I’d highly recommend!This is a go-to recipe that I never tire of. I can't even count how many times I've made it!AnonymousMichigan 05/29/20Delicious and surprisingly filling. Love the acid the vinegar contributes to the dish. Guilty admission - I crisped up some pancetta to go with it.AnonymousAshland, OR04/10/20Very tasty, don’t be afraid of the amount of oil, it’s definitely needed. We doubled the recipe using a whole grain crusty loaf and two bunches of curly kale, just increased the braising time. Didn’t think it was too salty when using low sodium beans, and the vinegar is a nice finish. Wish the Parmesan in the picture had been listed in the ingredients because that would have been a perfect addition, maybe a fried egg too.can I sub curly kale for Tuscan?Anonymousmichigan02/06/19We loved it! I used sourgough bread and added a second can of beans. The meatkess dinner was filling and i will definately make this again.AnonymousFlorida, USA05/05/18Love it! Super fun to make and taste great. Will make againchrisrollinsjrCharleston04/11/18This was excessively salty when 3/4 tsp was used. So salty, it's impossible to rate this receipe.AnonymousCalifornia04/01/18

This is dinner food for me, but it also makes a good brunch with a fried egg on each plate.

INGREDIENTS

4 (1-inch-thick) slices crusty country bread
2 tablespoons olive oil
4 ounces (about 4 strips) smoked bacon, cut into 1-inch pieces
1 medium onion, thinly sliced
3 garlic cloves, thinly sliced
2 teaspoons smoked paprika, plus more for dusting
1 teaspoon fresh thyme leaves (optional)
1 teaspoon red pepper flakes
Kosher salt
1 large bunch or 2 small bunches (about 8 ounces total) lacinato kale, stems removed and leaves torn into medium-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves)
2 (15-ounce) cans white beans, rinsed and drained
2 cups bean broth or water

INSTRUCTIONS

1. Heat a large, heavy (preferably cast-iron) skillet over medium. Brush the bread on both sides with the olive oil. Lay the bread in the skillet and cook, pressing occasionally with a spatula, until crisp and golden brown, about 90 seconds per side. (If your slices are large, you may have to do this in two batches.) Set the bread aside.

2. Heat a Dutch oven or other heavy pot over medium-high heat. Add the bacon and cook, stirring frequently, until it has browned a little and rendered at least a tablespoon of fat, about 4 minutes. Add the onion and cook, stirring, until it has softened and turned golden, about 4 minutes. Add the garlic, paprika, thyme (if using), red pepper flakes, and, if you’re using canned beans, 1 teaspoon kosher salt and cook, stirring, for a minute or two.

3. Add the slightly wet kale in batches, using tongs to stir the leaves into the onion mixture wait for one handful of kale to wilt and shrink before adding the next. When the last of the greens has been added, add the beans and broth. Raise the heat and let the beans and greens simmer for a minute or two, just to warm the beans and bring the flavors together. Taste and add more kosher salt if necessary.

4. Serve the greens and beans over the toast in wide, shallow bowls, dusted with a little more smoked paprika.

Excerpted from COOK90 Copyright © 2018 by David Tamarkin, photographs by Chelsea Kyle. Used with permission of Little, Brown and Company, New York. All rights reserved.


Pan-Fried Green Beans

Pan-fried green beans, or haricot verts if you prefer French, can be spectacular even when prepared simply. These are blanched, drained, tossed in some butter and garlic, and sautéed. A perfect and impressive approach from one of the world’s most renowned chefs, Alain Ducasse.

Adapted from Alain Ducasse | Bistro: Classic French Comfort Food | Rizzoli, 2018

All too often vegetable sides, like political standpoints, are far from moderate. They either seem to have no thought or consideration behind them OR they’re ridiculously overcomplicated. This recipe is neither. Instead, it reminds us that pure goodness requires very little fuss or fanfare. Just a little butter, garlic, and salt, and, if you’re feeling fancy, a sprinkle of parsley. If only politics were that simple to fix.–Angie Zoobkoff


Mowa greens recipe ( callaloo or amaranth leaves)

In Zimbabwe, we call these vegetables mowa. Growing up, I used to see them grow on their own but I always heard people saying they are edible. I thought they were weeds and I was not keen on trying them, actually, I never thought I would. My granny used to cook a lot of what we considered wild vegetables and we always refused to eat them. We were missing out.

Well, everything changed when I came here, now a grown-up, keen on trying everything organic and healthy I had to try them. Initially,y I tried the traditional recipe where you have to cook the vegetables for hours, I thought they were overcooked so had to sautee them the next time.

Once I cooked them using that recipe, I just could not stop eating calaloo. I loved it so much and so did my husband and son. My son usually refuses to eat veggies but he loves amaranth. You just add some spices, onions, salt, and cooking oil and you will enjoy callaloo or amaranth very much.

Mowa, callaloo or amaranth leaves are very rich in nutrients. Per 100 grams, they contain 90 % Vitamin C, 73% Vitamin A, 19% folate, 12% Vitamin B6, 57% manganese, 28% calcium, 17% iron and a lot of other nutrients like magnesium, copper, phosphorus and selenium in smaller quantities.


This is My Favorite Secret to Transforming a Can of Beans

Anyone else leaning heavily on canned beans these days? A few weeks ago, I stocked up on all sorts of canned beans — from chickpeas to black beans to humble kidney beans — and cooked up a storm of chilis and white bean soups for the freezer. I’ve tossed them into salads. Mashed them into bean burgers. Wrapped them up in tortillas. But my hands-down favorite way to prepare them?

Nope, not refried beans, silly. I’m talking about beans that crackle like a good French fry when you bite through the skin into their soft, pillowy interiors.

You can pan fry any sort of bean, though we prefer white beans because you can watch them turn golden brown as they cook — a good indicator of doneness.

The beauty of crispy beans is that you can use them as the base of a meal, as a side or as a crispy topping. Serve a fried egg over them and dinner's done. Sprinkle them over a bowl of pasta or soup. Adorn a sheet tray of roasted vegetables. Toss them into a salad. Serve them with wilted dark leafy greens. Once you've made a batch, you'll invent endless ways to use them.

Now that you're all ears, here's what you'll need to get started: a can of beans, olive oil and salt. Only three ingredients!


White Beans With Radishes, Miso and Greens

Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

In this 10-minute take on beans and greens, creamy white beans are sautéed in butter and garlic, then crunchy radishes and tender greens are stirred in at the end for texture and crunch. White miso, a fermented soybean paste that’s worth seeking out if it’s not already in your fridge, provides a complex, umami flavor that pairs well with the mild beans. Finish the dish with a good squeeze of lemon to add brightness and balance out the salty miso. Serve these beans on their own, or alongside grilled shrimp or salmon. Any leftover miso paste can be whisked into salad dressings and marinades, or used as a base for a quick weeknight soup.


Recipe Summary

  • 1 bunch beets with
  • greens
  • ¼ cup olive oil, divided
  • 2 cloves garlic, minced
  • 2 tablespoons chopped onion (Optional)
  • salt and pepper to taste
  • 1 tablespoon red wine vinegar (Optional)

Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.

Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.

When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.


Parmesan Crusted Fried Green Beans

Ingredients:

  • 1 lb. fresh green beans
  • 1 cup of all-purpose flour
  • 1/2 cup Parmesan Cheese
  • 1/2 cup Italian bread crumbs
  • 1 tsp. garlic salt
  • 1 egg
  • 1/2 cup milk
  • 1 tsp. garlic salt
  • 1 tsp. black pepper
  • oil for frying

Heat 2-3&Prime of oil in frying pan.

Grab 3 shallow bowls for breading.

Place flour in the first bowl.

Combine egg and milk in the second bowl.

In your third bowl mix bread crumbs, Parmesan cheese, garlic salt, and pepper.

Wash green beans and immediately dredge them in flour, egg mixture, and breadcrumb mixture-in this order.


Fried Greens Meatlessballs

This post may contain affiliate links. Please read my disclosure policy.

CSA Week 5/6: zucchini, squash, cabbage, onions, scallions, carrots, beets, cucumbers, green beans, lettuce, green peppers, cilantro, parsley, basil, kale, chard.

My latest, favorite discovery: Fried Greens Meatlessballs. The recipe comes from Twelve Recipes by Chez Panisse’s Cal Peternell. The beauty of these meatlessballs is that any green can work — turnip, beet, chard, kale, etc. Last week, when no greens arrived, I used the greens from the carrots and the greens from the onions — it worked like a charm. More greens will be arriving today — phew! — and these meatlessballs, seasoned with cumin seeds, garlic, and feta, is a great use for them along with the onions and any of the herbs, though the original recipe calls for cilantro. Find the recipe here. (Twelve Recipes, by the way, is a beautiful book — love it.)

Zucchini: Very excited to try these soft taco zucchini tortilla shells — how cool?

Cabbage: I finally made the cabbage pancakes. I didn’t use shrimp, I used way too much cabbage, and I served them with a soy dipping sauce, but they were delicious nonetheless and a great use of the cabbage and scallions. If you want a simpler, 10-minute sauté with eggs and soy, Mama Poule has an idea for you.

Beets: I was flipping through the My New Roots cookbook and came across a recipe for pickled turnips and beets — just the recipe I needed for the few turnips languishing in my vegetable bin along with those beautiful, candy-striped beets. Note: All color (including pretty stripes) is leached from the beets after a few hours in the brine. Recipe below.

Green beans: I’ve been steaming them and tossing them with Zuni Cafe’s 4-minute sauce gribiche, the recipe which the 4-minute caesar is based on. Incidentally, 4-minute sauce gribiche is also delicious on burgers. Recipe below. In the weeks ahead, if you find yourself really overloaded by greens beans, I love this Madhur Jaffrey recipe for Masaledar Sem (spicy green beans).

We’ve been eating the carrots, cucumbers and green peppers raw with hummus. So good.

What have you all been making? Any favorite carrot recipes?

PS: Sorry once again if the site is being a little wacky. Might be this way for a few more days.

Pickled turnips and beets:

Cabbage pancakes:

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Southern Fried Chicken, Collard Greens, and Corn Bread

Growing up in Western Pennsylvania, I am no stranger to Southern cooking. There is nothing I like better than going home to visit my family and sitting down with them to enjoy a good meal. I had a taste for collard greens so my sister, Vicki, and I decided to cook together. Vicki took the lead on this meal. She combines the collard greens with kale they make a great combination. Since we were having collard greens it only made sense to have corn bread and chicken to go with them. This is the perfect comfort meal to share with people you love.

Me and my family

Southern Fried Chicken

Ingredients:
2 – lbs chicken parts with skin
4 – cups all purpose flour
1 – tsp. garlic powder
1 – tsp. black pepper
1 – tsp. salt
Pinch of cayenne pepper

Directions:
Rinse the chicken parts in cold water and pat dry with paper towel. In a large plastic bag add the flour, salt, black pepper, garlic powder, and cayenne pepper and mix well.

In a large deep skillet, add enough canola or vegetable oil to fill the pan half way. Heat the oil to 350° or you can test if the oil is ready by sprinkling a pinch of flour into the oil. If it sizzles on impact the oil is ready.

Put about 4-5 pieces of chicken in the flour mixture at a time and mix in the bag until completely coated. Shake off the excess flour and carefully place the pieces in the hot oil. Do not over crowd the chicken. You can cover it with a lid and let cook about 10 minutes on each side. Cook on a medium flame so as not to burn the outside. Turn the pieces over and cook again about 10 minutes. The internal temperature should be 165°. Please note that dark meat and white meat cook at different rates the white meat cooks a little faster than the dark.

Continue cooking a few pieces at a time until all the chicken is done. Serve immediately.

Collard Greens and Kale

Ingredients:
2 – bunches collard greens
2 – bunches kale
1 – small onion
6 – strips of bacon
2 – quarts chicken stock
1 – tsp. salt
1/2 – tsp. ground black pepper
1/2 – tsp. garlic powder
1 – tsp. baking soda
Red pepper flake to taste

Directions:
Wash the greens and kale thoroughly in water and drain. Remove the the leafy parts of both the collard greens and kale from the thick stalks. Chop only the leafy parts of the greens into narrow bands and then give another rough chop to cut the bands in pieces.

In a large skillet fry the bacon. Once the bacon is almost cooked through, cut it into one inch pieces. Dice the onion and add it to the bacon and continue cooking until the onion becomes translucent, about 5-6 minutes.

Pour the chicken stock into a large pot and add the bacon and onion mixture along with the bacon grease. Add the black pepper, garlic powder, and salt. If the chicken broth is salted you may want to taste it before you add the salt. Bring to a boil and then reduce the heat and simmer for about 10 minutes. Add the greens to the chicken stock, cover with a lid and bring back to a boil. Once it is boiling, reduce the heat to medium-low and continue to cook until tender. This takes about 1 1/2 hours.

After about 20-30 minutes of cooking, you will notice that the greens are starting to cook down. At this point add the baking soda and stir to incorporate it. The baking soda helps to make the greens tender. Stir the greens occasionally until tender.

Corn Bread
My sister uses Jiffy Corn Muffin mix. I am sure that there are many good recipes from scratch out there, but we find this mix to be very good, so why change it?

Start with 2 boxes of Jiffy Corn Muffin mix. Follow the directions on the box. Grease a 9″ square baking pan with either canola or vegetable oil. In addition, my sister adds 2 tbls. of oil to the mix, but warm it up first. This is a little trick to make the cornbread more moist. Bake according to the box directions. Serve immediately.