Beans and Greens

This recipe is from Repertoire, a wonderful newish cookbook that I have been loving. I buy the most amazing beans from Rancho Gordo and for this recipe I used their corona beans but you could substitute cannellini beans. I used kale and chard from my garden for greens but you can use any green. The toasted breadcrumbs add the most delightful crunch to the dish. My husband flipped and loved this lunch. Since we are only two people, I made a half recipe and it turned out fine. Be sure to add some good olive oil to each serving at the end and some parmesan!
Serves 6-8 (This is the full recipe)
1 # dried cannellini or corona beans
1-2 T. kosher salt
4# greens-a mix of escarole, broccoli rabe, Swiss chard, Spinach, Kale and/or Dandelion greens
8 cloves of garlic, peeled-4 cloves thinly sliced and 4 whole cloves
3 oil packed anchovy fillets
1 t. red pepper flakes
zest and juice of 1 lemon
1 c. fresh bread crumbs (or panko)
optional-freshly grated Parmesan

Soak the dried beans overnight in plenty of cold water. Add more water the next day and bring them to a boil in a dutch oven of heavy bottomed pot. Reduce heat and simmer 1-3 hours, until tender, checking periodically the water level as they should be covered by several inches of water. Add more boiling water as needed.
When the beans are tender, do not drain but season with salt. Cool in cooking liquid, cover and refrigerate.
For the greens, bring a large pot of salted water to boil and have an ice bath nearby. Blanch the greens until they wilt and are tender-about 2 minutes each (longer from broccoli rabe). Remove from water and cool in ice bath. Squeeze the greens dry and chop them and transfer to a bowl.
In a small frying pan, heat 1/2 cup of the olive oil with the sliced garlic, anchovy fillets and red pepper flakes. Cook over medium low heat until garlic begins to sizzle but does not brown. Smash the anchovy fillets to a paste and remove from heat. Add lemon zest and lemon juice.
Return the frying pan to medium heat, add 2 T. olive oil and cook the bread crumbs, stirring, until dark golden brown and crunchy-about 5-6 minutes. Season with salt and set aside
In a Dutch oven or heavy pot, heat remaining 1/2 cup of olive oil over medium high heat and add the whole garlic cloves, and remaining teaspoon of red Chile flakes. When the garlic begins to sizzle add half of the beans, drained and fry for 2-4 minutes until the skins begin to split slightly. Add a ladleful of bean cooking liquid and increase the heat to high. Cook until liquid begins to boil and a creamy emulsified sauce forms.
Add the remaining beans and some more cooking liquid. The beans should be quite saucy. Add the greens and more liquid, if needed. Remove from heat and stir in the lemon zest and lemon juice. Season to taste with salt and pepper. Top with bread crumbs and serve warm. Add parmesan if desired.

Advertisements

Chilled coconut corn soup

From Epicurious-a very interesting and simple recipe that is full of flavor. I love the turmeric in this soup and the texture is pure velvet-you can thin it out to the texture you like with either water or make corn stock from cobs.

2 tablespoons virgin coconut oil
1 medium onion, finely chopped
1 (1/2″) piece ginger, peeled, finely chopped (about 1 1/2 teaspoons)
1/4 teaspoon ground turmeric
1 teaspoon kosher salt, divided, plus more to taste
6 ears of corn, kernels cut off (about 5 1/2 cups), cobs reserved
1 Yukon Gold potato (about 5 ounces) peeled, cut into 1/2″ cubes
1 (14-ounce) can coconut milk
2 (2″) strips lime zest
1/2 cup unsweetened coconut flakes
2 tablespoons fresh lime juice
Diced avocado, cilantro leaves with tender stems, and lime wedges (for serving)

Melt coconut oil over medium heat in a large pot. Add onion, ginger, tumeric, and 1/2 tsp. salt and cook, stirring occasionally, until onion is translucent, 8–10 minutes.
Break corn cobs in half and add to pot along with corn kernels, potato, coconut milk, lime zest, and 1 1/2 cups water. Bring to a boil over high heat, then reduce to a simmer and cook until potato is tender, 20–25 minutes.
Discard corn cobs and lime zest, then transfer soup to a blender. Add 1/2 tsp. salt and purée until smooth. Let cool to room temperature. Transfer to a large bowl and chill, covered, at least 2 hours.
Meanwhile, preheat oven to 350°F. Spread coconut flakes on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 5 minutes; transfer to a plate.
Stir lime juice into soup and adjust seasonings, thinning with water, if needed. Divide soup among bowls, then top with toasted coconut, avocado, and cilantro. Serve with lime wedges alongside.

Soup can be made 4 days ahead. Cover and chill.

Grilled Fairy Tale Eggplant

A new eggplant to me that is so pretty and this is a very easy and delicious recipe from thekitchn blog. Any small eggplant will work or you could used diced eggplant. I love the combination of the garlic and mint.

Cara’s Grilled Fairytale Eggplant with Garlic & Mint
Cut 3/4 to 1 pound of baby eggplants in half lengthwise. If you are using larger heirloom varieties or more standard ones, dice them into large bite-sized pieces.

In a large bowl, toss the eggplant with about 2 tablespoons olive oil (enough to generously coat the eggplant), 2 minced garlic cloves, salt, pepper, (red pepper flakes also if you wish), and 4 to 6 large mint leaves, coarsely chopped; let stand to marinate for about 30 minutes.

Grill the eggplant in a grill basket over medium-high heat, covered. Turn occasionally until the skins are slightly charred and the flesh is tender, about 10 minutes. Transfer the eggplant pieces back to the bowl you used to marinate them. Immediately toss them with a splash of red wine or balsamic vinegar, a sprinkle of flaked sea salt, and a small handful of freshly chopped mint.

Serve as a hearty side or over couscous with a dollop of yogurt combined with lemon or lime juice, and a shaving of raw garlic.