any one have recipes for beans and greens its an Italian dish?

Answer 1

Beans ‘n Greens, Italian Style

1 pound sweet or hot Italian sausage
1 tablespoon extra virgin olive oil
1 medium onion, about 8 ounces
3 cloves garlic
1 bunch fresh broccoli raab or kale, about 1 pound
One 14.5-ounce can fat-free, reduced sodium chicken stock
Two 14.5-ounce cans cannellini beans
Salt and freshly ground black pepper
Hot pepper flakes


1)While the hot-water tap runs, put the sausage in a large heavy skillet. Add 1/2 cup hot tap water, cover, and put over high heat. Cook for 5 to 6 minutes, depending on the thickness of the sausage. Uncover and cook for 5 to 6 minutes longer, until the water evaporates and the sausage is lightly browned and has no pink in the center. Lower the heat when the water evaporates completely and turn the sausage once or twice to brown evenly.

2)Meanwhile, put the oil in a 12-inch sauté pan or Dutch oven over medium heat. Peel and quarter the onion and peel the garlic. Put the onion and garlic in a food processor and pulse until chopped. (Or chop by hand.) Add the onion and garlic to the skillet, stir, and increase the heat to medium high.

3)While the garlic and onion cook, cut off 1 inch from the bottom of the bunch of broccoli raab and remove any withered or yellowed leaves. Then lay the bunch on its side on a cutting board. Cut the bunch crosswise beginning at the top. The leafy tops should be cut into ribbons about 3/4-inch-wide. The stem portions should be no more than 3/8-inch wide. Put the broccoli raab into the sauté pan with the onion and garlic. Add the chicken stock, stir, cover, and increase the heat to high.

4)Empty the cans of beans into a colander and rinse. When the broccoli raab mixture comes to a boil, add the beans, salt and pepper to taste, and hot pepper flakes, if desired. Stir well, cover, and reduce the heat to medium high.

5)When the sausage is done, cut crosswise into 1-inch wide pieces. Add to the broccoli raab and beans. Stir well and cover. Cook about 4 minutes or until the greens are just tender. Serve with crusty Italian bread.



BEANS AND GREENS

3-4 cloves garlic, minced
2 tablespoons oil
1 large onion, chopped
2 cups chicken broth
2 cans great northern beans or romano beans or white kidney beans
1 head romaine lettuce
1/2 teaspoon salt
1 teaspoon black pepper
parmesan cheese or romano cheese

Wash lettuce well and chop leaves in half.
Sautee onion and garlic in oil in medium size pot until slightly brown, slowly add chicken broth stirring well.
Add one can of beans with juice and one can without, lettuce and salt and pepper.
Cover and simmer 20 minutes on med-low heat.
Serve in bowls and top with cheese.
Serve with fresh bread for dipping.

Answer 2

6 cloves of garlic
2 15 oz cans of great northern (white) beans
3 15 oz cans of chicken stock
1 head of escarole (like lettuce, but different)
white wine
salt & pepper
cut garlic into fingernail sized medallions. sautee garlic in olive oil. add to chicken stock over simmering flame. add beans. add escarole. add wine and salt and pepper. taste. let it sit for 20-30 minutes before the flavours will blend.

parmesan to taste when serving.

Answer 3

go to http://www.garynull.com
He has a lot of vegan and vegetarian recipes.