Braised Black Beans & Greens

By January 12, 2016

One question we get a lot is how to use braising greens-- kale, chard, broccoli leaves... anything tough and green seems to stump our membership. Since you'll get them pretty often in your shares, especially in winter, it seemed like a good idea to add a few more tried-and-true recipes to the mix! This recipe is inspired from one in Vegetarian Suppers from Deborah Madison's Kitchen. A terrific book, it also has a lot of vegan options.

 1 whole head garlic
 Sunflower or olive oil
 1 small onion, finely diced
 2 garlic cloves sliced thinly
 1-2 tbsp white wine
 1-1.5 bunches greens (about 1 lb): chard, spinach, kale or collards, or the greens from cauliflower, broccoli, kohlrabi, or beets. Washed and roughly chopped.
 Fresh herbs: some chopped cilantro and/or parsley
 Sea salt and freshly ground pepper
 1 cup broth
 1 ½ cups cooked beans (pinto, black, cannellini, etc), home cooked or canned and drained (if home-cooked, save a bit of the cooking broth)
 3 to 4 slices thick bread
 Cheese for garnish: shaved parmesan or crumbled feta (optional)
1

Turn your oven to 400. Slice off the top of the whole head of garlic so that all the individual cloves are exposed. Nestle in a packet of aluminum foil. Drizzle the exposed cloves with a little oil, and then tightly seal up in the foil. Roast for 35-45 minutes, until you could easily pierce the exposed cloves with a sharp knife tip. Tip: roast a bunch at once and store cloves in your fridge in a little oil or freeze for a few months. Great thrown into a soup or stew.

2

While the garlic roasts, prepare the rest of the meal. Heat about a tbsp of oil in a large skillet or Dutch oven. Add the onion and cook over medium, stirring occasionally till it softens (4-5 min) and sprinkle a half tsp of salt on top. Add the thinly sliced garlic and cook for one more minute, being careful not to burn it.

3

Add washed greens and fresh herbs and allow to cook down, tossing every once in a while to make sure they're evenly cooking. Add in white wine and allow it to cook off. Once they're wilted, add in ½ cup broth from the beans or veggie stock, and cover the whole skillet partially and drop the heat to low. Cook until tender (depending on the greens, this could take 5 - 30 min.) Keep checking the pan to make sure it doesn't get too dry, adding a little extra liquid if needed.

4

When the greens are done cooking to your taste, add the cooked beans to heat them through. Take a bite and adjust the seasoning with salt and pepper.

5

Toast the bread in the pre-heated oven or your toaster, and when done spread some of the roasted garlic cloves on top.

6

On soup plates or shallow bowls, serve the greens and beans with a slash of finishing oil and a cheese garnish (if using) alongside the toasted garlic bread.

Ingredients

 1 whole head garlic
 Sunflower or olive oil
 1 small onion, finely diced
 2 garlic cloves sliced thinly
 1-2 tbsp white wine
 1-1.5 bunches greens (about 1 lb): chard, spinach, kale or collards, or the greens from cauliflower, broccoli, kohlrabi, or beets. Washed and roughly chopped.
 Fresh herbs: some chopped cilantro and/or parsley
 Sea salt and freshly ground pepper
 1 cup broth
 1 ½ cups cooked beans (pinto, black, cannellini, etc), home cooked or canned and drained (if home-cooked, save a bit of the cooking broth)
 3 to 4 slices thick bread
 Cheese for garnish: shaved parmesan or crumbled feta (optional)

Directions

1

Turn your oven to 400. Slice off the top of the whole head of garlic so that all the individual cloves are exposed. Nestle in a packet of aluminum foil. Drizzle the exposed cloves with a little oil, and then tightly seal up in the foil. Roast for 35-45 minutes, until you could easily pierce the exposed cloves with a sharp knife tip. Tip: roast a bunch at once and store cloves in your fridge in a little oil or freeze for a few months. Great thrown into a soup or stew.

2

While the garlic roasts, prepare the rest of the meal. Heat about a tbsp of oil in a large skillet or Dutch oven. Add the onion and cook over medium, stirring occasionally till it softens (4-5 min) and sprinkle a half tsp of salt on top. Add the thinly sliced garlic and cook for one more minute, being careful not to burn it.

3

Add washed greens and fresh herbs and allow to cook down, tossing every once in a while to make sure they're evenly cooking. Add in white wine and allow it to cook off. Once they're wilted, add in ½ cup broth from the beans or veggie stock, and cover the whole skillet partially and drop the heat to low. Cook until tender (depending on the greens, this could take 5 - 30 min.) Keep checking the pan to make sure it doesn't get too dry, adding a little extra liquid if needed.

4

When the greens are done cooking to your taste, add the cooked beans to heat them through. Take a bite and adjust the seasoning with salt and pepper.

5

Toast the bread in the pre-heated oven or your toaster, and when done spread some of the roasted garlic cloves on top.

6

On soup plates or shallow bowls, serve the greens and beans with a slash of finishing oil and a cheese garnish (if using) alongside the toasted garlic bread.

Braised Black Beans & Greens

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