Tuesday, January 26, 2010

Smoky Greens and Beans

Mmm...this is a great side or a stand alone light supper. I think it was intended as a soup, but I just needed it as a side, so I just didn't dish a lot of the broth (and had the leftovers as soup). I didn't have smoked paprika, so regular worked just fine. Next time, I'll be sure I do have the smoked paprika. That's right friends, there will be a next time for this one. I also just used water for the broth and it was just fine.

Smoky Greens and Beans
adapted from Bon Appetit

2 T olive oil
1 lg onion, chopped
2 garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes in juice
1 1/2 t smoked paprika (or regular if you can't find smoked)
1 3/4 c (1-14oz can) vegetable broth, chicken broth, or water
8 c coarsely chopped assorted greens (kale, mustard greens, and/or collards, about 8 ounces)
1 15-oz can cannellini beans, drained
grated Manchego or Parmesan or other hard salty cheese

Heat oil in large pan over medium high heat. Add onion and saute until softened and beginning to brown, about 6 minutes. Add garlic, stir 1 minute. Add tomatoes (with juice) and paprika; stir 1 minute. Add broth and greens. Bring to boil, stirring often. Reduce heat and simmer until greens are wilted and tender (depending on the type of greens depends on the time--I used all collards and it took longer than 15 minutes), about 15 minutes. Stir in beans and simmer just until beans are heated through, 1 - 2 minutes. Sprinkle with cheese.

1 comment:

Laura May said...

This was SO good. Matthew and I each had seconds, and I can't wait till leftovers at lunch tomorrow.