Inspired by the Italian dish of sautéed puntarelle (an Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages.
Serve in shallow bowls with toasted country bread to mop up the garlicky broth.
- 4 slices of hard chorizo OR 2 tablespoons of smoked paprika
- 3 tablespoons olive oil
- 1 rough cut white onion
- 3 crushed and minced garlic cloves
- 1 lb FDR Gigante Beans
- 1 qt stock (chicken or vegetable)
- 1 head of kale (any variety) collard greens or chard (any)
- 2 bay leaves, tablespoon of thyme or rosemary,
- Salt and pepper to taste
- Chopped parsley, grated parmesan cheese, and squeezed lemon juice to serve.
- Serve with thick slices of toasted buttery toast
- soak beans overnight covered w 4" of water
- Heat oil in large saucepan on medium flame and brown thin rounds of hard chorizo until oil runs brick colored. For a meatless recipe stir in 2 tablespoons of smoked paprika instead of chorizo.
- Stir in onion and garlic and cook until onion starts to become transparent. Add 2 bay leaves, a tablespoon of thyme or rosemary (or both!)
- Drain beans and add to the hot oil, and cook for 5-10 minutes, stirring to coat the beans.
- Add 1 qt broth and water sufficient to bring to within 1" of top of pan.
- Turn up heat and cook at rolling boil uncovered for +/- 45 minutes or until beans begin to become tender. Smash a few on the side of the pan to thicken the sauce.
- Tear an entire head of kale, collards, or chard into large pieces and mix into beans. Add water or stock as necessary. Cook on rolling boil for another 15 minutes.
Serve in a wide bowl garnished with grated parmesan cheese, a squeeze of lemon juice, and chopped parsley. Add a dollop of sour cream to each bowl for bonus points. Enjoy!