Beans & Greens

Late SummerFallSpring
Written By jonah m

SERVES: 2 TO 3 TIME: 10 MINUTES

Ingredients

  • 1/4 cup extra-virgin olive oil

  • 1 red onion or leek, sliced into thin half-moons

  • 1 clove garlic, peeled and smashed

  • 5 cups rich chicken stock or vegetable stock

  • 2 tablespoons good wine vinegar

  • 1 cup cooked beans, chickpeas, or lentils

  • 2 cups cleaned and roughly chopped cooking greens (kale, spinach, chard, bok choy, napa cabbage, watercress, amaranth, broccoli raab or mix of any)

  • 1 dried chile, optional

  • Salt and pepper

  • 2 tablespoons really good extra-virgin olive oil

 

Instructions

In a large heavy-bottomed pan, warm the olive oil over medium heat. Add the onions or leeks and garlic clove and gently brown.

When lightly colored, add stock and vinegar. Bring to a light simmer and add cooked beans. Bring back to a simmer and add greens and chile, if using.

Depending on what greens you use, you will cook the soup a little more or less. Spinach and watercress would cook in a minute or two, while kale and broccoli rabe would take more like 3 to 4 minutes (or as many as 5 to 8). You want to simmer long enough to wilt and cook the greens but not to overcook them.

Taste and adjust salt. Serve by itself or over grilled bread with a drizzle of olive oil on top

Source: Food52

jonah m
Previous

Jonah’s Fennel Apple Salad
Next

Garlicky Kale