Friday, May 30, 2008


Beans and greens (recipe in the comments)
Carrots, wax beans, and haricot verts with balsamic glaze

Hot tea
This is a true oldster. One of our first cookbooks was Moosewood Cooks at Home and this was one of the first recipes we made from it. It's featured more or less regularly in our repetoir for over ten years! We actually haven't had it in a while, but the flavors tonight made us wonder why not. The creamy beans and the bitter garlic-y greens combine to form the most perfect fusion of flavors. It's simple, complete, and OH SO satisfying. Make sure you serve these on a flavorful bread. We used to use a loaf with Parmesan baked on top, but sourdough is good and tonight was a roasted garlic loaf - perhaps my favorite.

Prep Notes
Difficulty: Easy
Chopping: Escarole
Time: 20 minutes
Make ahead: Yep, just do the toasts right before you eat.

J: "Old home week!"
M: "Excellent."

1 comment:

J said...

Beans and Greens – Moosewood Cooks at Home and M & J
Serves 4

2 cans cannellini beans, drained and rinsed
Juice of ½ lemon, plus more to taste
Salt and pepper to taste
¼ t red pepper flakes

2 T olive oil
4 garlic cloves, minced
1 head curly endive or escarole, washed and chopped into relatively small pieces
Salt and pepper to taste

1 loaf of sliced flavorful bread (Asiago, sourdough, roasted garlic!)

Mash beans (using a potato masher) in a medium saucepan. Stir in lemon, salt, pepper, and pepper flakes. Gently heat until warm.

Heat oil and garlic for greens in a large soup pot. As the garlic is just turning golden, add greens in bunches, stirring to wilt. Once thoroughly wilted, but not mushy, add salt and pepper to taste.

Meanwhile, toast the bread in an oven until just beginning to brown.

Serve toasts spread with beans and covered with greens. Eat with your hands!