This recipe for Savoy cabbage braised with bacon, white beans, and sage makes a wonderful supper with crusty bread. It’s also terrific served with roast duck or lamb. High-quality smoked ham or sausage can be substituted for the bacon.
- 3 thick slices bacon, preferably applewood-smoked
- 2 large cloves garlic, minced
- 2 small tender leeks, split, rinsed, thinly sliced
- 1 lg. Savoy or Chinese Cabbage, thinly sliced
- 1 cup chicken stock or broth
- 1/4 cup dry white wine
- 1 1/4 cups cooked white beans
or 1 (15.8 oz.) can rinsed and drained
- 1 Tbsp. finely julienned fresh sage
- 1 Tbsp. finely julienned snipped chives
- Freshly ground pepper
Cook bacon in 12-inch skillet over medium-high heat until crisp. Use slotted spoon to set bacon aside. Drain off all but 2 tablespoons fat.
Add garlic and leeks to skillet. Cook until fragrant, about 2 minutes. Add cabbage, chicken stock, white wine and beans. Gently toss to combine. Simmer until cabbage is just beginning to wilt, about 3 minutes. Crumble bacon. Toss cooked mixture with bacon, sage, chives and pepper. Adjust seasoning. Serve immediately.
From the North Carolina Department of Agriculture
Showing posts with label Dry Beans. Show all posts
Showing posts with label Dry Beans. Show all posts
Sue's Portuguese Kale Soup
6 Servings
1 Tbsp olive oil
12 oz fully cooked smoked kielbasa sausage, sliced thin
1 onion, chopped
1 cup chopped fresh fennel bulb
4 garlic cloves, minced
1 1/2 Tbsp chopped fresh thyme
1/2 tsp crushed red pepper
10 cups canned low salt chicken broth
4 cups chopped kale
1 - 15 oz can cannellini beans, rinsed, drained
1 - 9 oz pkg dried cheese tortellini
1 cup grated Asiago or Parmesan cheese
Heat oil in heavy large pot over med-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to a boil. Stir in kale and beans. Reduce heat to low and simmer until kale is wilted, about 4 minutes (can be made 1 day ahead. Cool slightly; cover & refrigerate. Bring to a simmer before continuing.) Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes. Ladle soup into bowls, and serve with grated cheese
From Kate’s friend Susan Elliott
1 Tbsp olive oil
12 oz fully cooked smoked kielbasa sausage, sliced thin
1 onion, chopped
1 cup chopped fresh fennel bulb
4 garlic cloves, minced
1 1/2 Tbsp chopped fresh thyme
1/2 tsp crushed red pepper
10 cups canned low salt chicken broth
4 cups chopped kale
1 - 15 oz can cannellini beans, rinsed, drained
1 - 9 oz pkg dried cheese tortellini
1 cup grated Asiago or Parmesan cheese
Heat oil in heavy large pot over med-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to a boil. Stir in kale and beans. Reduce heat to low and simmer until kale is wilted, about 4 minutes (can be made 1 day ahead. Cool slightly; cover & refrigerate. Bring to a simmer before continuing.) Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes. Ladle soup into bowls, and serve with grated cheese
From Kate’s friend Susan Elliott
Cannellini Beans & Wilted Greens
Serves 6 to 8
2 cups dried cannellini beans
Bouquet garni: celery, thyme, parsley, bay leaf
1 onion
1 carrot
6 cups water or chicken stock
Salt and pepper
1 large bunch turnip greens, mustard greens, chard or kale
6 cloves garlic
5 to 6 tablespoons olive oil
1 tablespoon chopped rosemary
Extra virgin olive oil
Soak the beans overnight. The next day drain them and put them into a heavy-bottomed pot with the bouquet garni. Add the onion and carrot, peeled. Cover with water or stock and bring to a boil. Reduce to a simmer, skimming off any foam that forms on the surface. Cook the beans until very tender, from 45 minutes to 2 hours, depending on the age of the beans and how long they were soaked. Salt the beans generously once they start to soften. When fully cooked, remove from the heat.
While the beans are cooking, trim and chop the greens.
Finely chop the garlic cloves and gently sauté them in the olive oil with the rosemary, about 1 minute. Add the beans and about 1 cup of their cooking liquid, and simmer about 5 minutes, until some of the beans have crumbled apart. Add the greens to the beans, and stew together, uncovered, until the greens are wilted and tender. Add more of the bean liquid, if needed, to keep the vegetables moist and a little soupy. Taste for seasoning and grind in some pepper. Serve with extra-virgin olive oil drizzled over the surface.
This makes an excellent side dish with roasted or grilled poultry.
It is also a fine sauce for a sturdy pasta, like penne. When the beans are tender, roughly mash about half of them, to thicken the sauce, and then stir in the cooked pasta. Add a little more bean liquid if the mixture is too thick.
From Chez Panisse Vegetables by Alice Waters
2 cups dried cannellini beans
Bouquet garni: celery, thyme, parsley, bay leaf
1 onion
1 carrot
6 cups water or chicken stock
Salt and pepper
1 large bunch turnip greens, mustard greens, chard or kale
6 cloves garlic
5 to 6 tablespoons olive oil
1 tablespoon chopped rosemary
Extra virgin olive oil
Soak the beans overnight. The next day drain them and put them into a heavy-bottomed pot with the bouquet garni. Add the onion and carrot, peeled. Cover with water or stock and bring to a boil. Reduce to a simmer, skimming off any foam that forms on the surface. Cook the beans until very tender, from 45 minutes to 2 hours, depending on the age of the beans and how long they were soaked. Salt the beans generously once they start to soften. When fully cooked, remove from the heat.
While the beans are cooking, trim and chop the greens.
Finely chop the garlic cloves and gently sauté them in the olive oil with the rosemary, about 1 minute. Add the beans and about 1 cup of their cooking liquid, and simmer about 5 minutes, until some of the beans have crumbled apart. Add the greens to the beans, and stew together, uncovered, until the greens are wilted and tender. Add more of the bean liquid, if needed, to keep the vegetables moist and a little soupy. Taste for seasoning and grind in some pepper. Serve with extra-virgin olive oil drizzled over the surface.
This makes an excellent side dish with roasted or grilled poultry.
It is also a fine sauce for a sturdy pasta, like penne. When the beans are tender, roughly mash about half of them, to thicken the sauce, and then stir in the cooked pasta. Add a little more bean liquid if the mixture is too thick.
From Chez Panisse Vegetables by Alice Waters
Garlic Scape Hummus Dip
1-2 cups of garlic scapes, cut into 1” pieces
1 cup extra virgin olive oil
1 can chickpeas, drained
2-3 Tbsp. lemon juice
2-3 Tbsp. sesame tahini
1/8 - 1/4 tsp. cayenne pepper
1-2 tsp. salt
Optional additions: 1 cup parmesan cheese and/or
1 cup pine nuts
Blend/process scapes with olive oil in food processor for 2-3 min. until finely chopped. Add drained chickpeas. Add lemon juice and tahini. Add cayenne pepper and salt to taste. Process/blend until chickpeas are finely ground. If the consistency is too thick, add more olive oil.
From Clagett Farm CSA
1 cup extra virgin olive oil
1 can chickpeas, drained
2-3 Tbsp. lemon juice
2-3 Tbsp. sesame tahini
1/8 - 1/4 tsp. cayenne pepper
1-2 tsp. salt
Optional additions: 1 cup parmesan cheese and/or
1 cup pine nuts
Blend/process scapes with olive oil in food processor for 2-3 min. until finely chopped. Add drained chickpeas. Add lemon juice and tahini. Add cayenne pepper and salt to taste. Process/blend until chickpeas are finely ground. If the consistency is too thick, add more olive oil.
From Clagett Farm CSA
Sausage, Kale, and Tomato Soup
2 Tablespoons vegetable oil
¼ pound salt pork
1 pound Italian sausage links cut into ½ moons.
1 large onion, diced
2 stalks celery, diced
4 cloves chopped garlic
1 bunch kale or chard, rough chopped
¼ cup red wine vinegar
Romano Cheese
2 cups (6-8) tomatoes, peeled, seeded, and crushed
3 quarts beef stock
2 cups cooked white beans (yellow eye good)
1 tablespoon fresh oregano, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Salt & Pepper
• Render salt pork with vegetable oil over medium heat.
• Add sausage and brown 2-3 minutes.
• Add the onions and celery to this mixture and cook 5 minutes until the onions are soft and translucent.
• Add the garlic and kale to the above mixture and cook 3-4 minutes until kale is wilted.
• Add the red wine vinegar and deglaze the pan, stirring 2 minutes.
• Add the tomatoes, beef stock, and beans. Bring the mixture to a boil. Reduce the heat.
• Add the herbs and season with salt and pepper. Simmer for 20 minutes.
Serve with grated Romano Cheese and crusty bread.
Submitted by Ted and Wendy McCormack
¼ pound salt pork
1 pound Italian sausage links cut into ½ moons.
1 large onion, diced
2 stalks celery, diced
4 cloves chopped garlic
1 bunch kale or chard, rough chopped
¼ cup red wine vinegar
Romano Cheese
2 cups (6-8) tomatoes, peeled, seeded, and crushed
3 quarts beef stock
2 cups cooked white beans (yellow eye good)
1 tablespoon fresh oregano, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Salt & Pepper
• Render salt pork with vegetable oil over medium heat.
• Add sausage and brown 2-3 minutes.
• Add the onions and celery to this mixture and cook 5 minutes until the onions are soft and translucent.
• Add the garlic and kale to the above mixture and cook 3-4 minutes until kale is wilted.
• Add the red wine vinegar and deglaze the pan, stirring 2 minutes.
• Add the tomatoes, beef stock, and beans. Bring the mixture to a boil. Reduce the heat.
• Add the herbs and season with salt and pepper. Simmer for 20 minutes.
Serve with grated Romano Cheese and crusty bread.
Submitted by Ted and Wendy McCormack
Delicious Bradley Kale
1) Stir-fry 3 onions (whites and greens) in olive oil & fresh garlic.
2) Add 1 lb. ground beef to the skillet. Also add 2 cloves fresh garlic (also from Kingston Market) to skillet and keep simmering.
3) Add about 1 tsp. chili powder and 1/4 tsp. ground cumin.
4) Add 4 leaves chopped kale (more if you wish).
5) After about 10 min., add 1 can stewed tomatoes, 1/2 jar salsa. and 2 cans drained and rinsed dark kidney beans and simmer a few more minutes.
6) Add in 1 bag boil-in-bag brown rice (empty bag) or add 1 cup cooked rice.
7) Simmer 20 minutes, and add lots of Farmer Kate's cilantro (chopped) - simmer another couple minutes and serve.
Submitted by Wilhemina and Charles Bradley
2) Add 1 lb. ground beef to the skillet. Also add 2 cloves fresh garlic (also from Kingston Market) to skillet and keep simmering.
3) Add about 1 tsp. chili powder and 1/4 tsp. ground cumin.
4) Add 4 leaves chopped kale (more if you wish).
5) After about 10 min., add 1 can stewed tomatoes, 1/2 jar salsa. and 2 cans drained and rinsed dark kidney beans and simmer a few more minutes.
6) Add in 1 bag boil-in-bag brown rice (empty bag) or add 1 cup cooked rice.
7) Simmer 20 minutes, and add lots of Farmer Kate's cilantro (chopped) - simmer another couple minutes and serve.
Submitted by Wilhemina and Charles Bradley
Penne with Kale and White Beans
1 ½ lbs Kale
1 16 oz. can cannellini beans, rinsed and drained
3 Tbs. olive oil
½ tsp salt
6 garlic cloves, minced
½ lb. penne
¼ tsp crushed red pepper flakes
¼ cup grated Parmesan cheese
1/3 cup vegetable stock
Bring water to a boil in saucepan (~ 3 quarts). Prepare kale by ripping leaves from stems, bite size pieces (~12 cups). Rinse by immersing in cold water. Drain in colander. Heat oil in large skillet over medium high heat. Add the garlic and red pepper flakes and sauté for 2 min.. Stir in kale, veg. stock and cover pan. Cook until wilted and still bright green (~ 7 min.). Gently stir in beans and salt and keep warm over low heat. Cook pasta in boiling water (al dente). Drain carefully and stir into kale mix along with Parmesan cheese. Serve immediately.
from Main-Course Vegetarian Pleasures by Jeanne Lemlin
1 16 oz. can cannellini beans, rinsed and drained
3 Tbs. olive oil
½ tsp salt
6 garlic cloves, minced
½ lb. penne
¼ tsp crushed red pepper flakes
¼ cup grated Parmesan cheese
1/3 cup vegetable stock
Bring water to a boil in saucepan (~ 3 quarts). Prepare kale by ripping leaves from stems, bite size pieces (~12 cups). Rinse by immersing in cold water. Drain in colander. Heat oil in large skillet over medium high heat. Add the garlic and red pepper flakes and sauté for 2 min.. Stir in kale, veg. stock and cover pan. Cook until wilted and still bright green (~ 7 min.). Gently stir in beans and salt and keep warm over low heat. Cook pasta in boiling water (al dente). Drain carefully and stir into kale mix along with Parmesan cheese. Serve immediately.
from Main-Course Vegetarian Pleasures by Jeanne Lemlin
Sauteed Swiss Chard
2 Tbs. oil per pound chard
Lemon juice or vinegar
Salt & pepper
Cook large stems over low heat in skillet for ~15 mins. Stir leaves into skillet with stems, stirring occasionally until wilted, medium heat. Sprinkle with lemon juice or vinegar, and season with salt & pepper.
Variations: add minced garlic, crushed red pepper, and pinto beans, serve with bulghur or rice!
Lemon juice or vinegar
Salt & pepper
Cook large stems over low heat in skillet for ~15 mins. Stir leaves into skillet with stems, stirring occasionally until wilted, medium heat. Sprinkle with lemon juice or vinegar, and season with salt & pepper.
Variations: add minced garlic, crushed red pepper, and pinto beans, serve with bulghur or rice!
Subscribe to:
Posts (Atom)