RECIPE: Beans and Greens

As much as I love salad, sometimes I prefer my greens warm, as in sauteed.  I usually serve them as a side, as in this recipe, but tonight I wanted them to be a "meal," so I combined them with beans and this delicious recipe was born!  My husband and I both enjoyed it and we both had seconds!

I used green butter lettuce and arugula but you can use whatever greens you have available.  while this is a great way to use old greens, fresh greens would be even better!  

Beans and Greens

Serves 2-3

INGREDIENTS:

• 1/4 - 1/2 cup olive oil
• 1/2 cup thinly sliced shallots
• 2 T. minced garlic
• 1/4 - 1 t. hot pepper flakes based on your heat tolerance
  
• 2 14-oz cans of white beans (I used Great Northern), drained reserving 1/4 cup of liquid
• about 10 cups of greens, washed and dried
  
• 1 lemon, zested, halved, half cut into wedges and the other half juiced
• 1/2 - 1 cup grated parmesan
• himalayan pink salt and freshly ground black pepper

INSTRUCTIONS:

Slice the greens.  I sliced the thick bottoms of the butter lettuce off, and then sliced them into 1/4" chiffonade.  The large butter lettuce leaves I cut into 4 strips and then sliced each strip into 1" pieces.  The arugula I chopped into 1" pieces.

arugula, butter lettuce, and butter lettuce chiffonade

In a large saute pan over medium-high heat, heat 1/4 cup of the olive oil.  Add the shallots and saute for a minute to soften.  Add the hot pepper and garlic and stir to incorporate.  

Add the beans and stir to incorporate the aromatics.  Add salt to taste (I added 2 t.).  Push the beans to the side of the pan and add another T of oil to the center.

Add the most robust greens to the pan - I added the butter lettuce first - and saute for a minute turning them often to insure they touch the hot pan.  Push the wilted greens to the side with the beans.

Add another T oil to the pan and add the next most robust green - I added the arugula.  Saute for a minute, turning often, to insure it all touches the hot pan.  Push the wilted greens to the side.

Continue in this manner until all the greens are wilted.

Stir everything together.  If it appears to be dry, add a tablespoon or two of the reserved bean liquid. 

I sprinkled the butter lettuce chiffonade over all which made it look nice!  

Drizzle the lemon juice over all, sprinkle the lemon zest, and grind black pepper over the top.

Serve with grated Parmesan (if you prefer, you can stir in the Parmesan, which will create a creamy sauce) and with the lemon wedges on the side.

Beans and greens, with red pepper and parmesan sprinkled on top.