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Beans + Greens

Simple is best.

I could write a love song to this one. It’s healthy, easy to throw together, and works with any kind of green no matter the season. Beans n’ Greens occurs on a whim. It’s your best friend after a long day. It's a tasty bowl of comfort that works great at any temperature, best enjoyed with crusty sourdough bread.

Note: If you have dried beans to soak and simmer, certainly go ahead, but I’ll be honest here and say that rarely happens in my home.

(about 4 servings)

 
Ingredient List:
2 cans Cannellini Beans, rinsed 

1 bunch Broccoli Rabe, ends trimmed + roughly cut
1 bunch Kale, stemmed + roughly cut
½ cup Broth or Water
4-6 Anchovy Filets, chopped
2 tbsp Capers, fine chopped
2 cloves Garlic, thin sliced
1 Lemon, thin sliced + seeds removed
Red Chili Flakes
Extra Virgin Olive Oil
Kosher Salt + Fresh Black Pepper
Fresh herbs like dill, mint, parsley and/or basil to garnish 

 
Steps:
  1. In a dutch oven or heavy-bottomed saucepan on low heat, add 3 tbsp olive oil with garlic, anchovies, capers, lemons and chili flakes. Cook until soft and fragrant, using a wooden spoon to stir frequently and crush the anchovies.
  2. Mix in the greens, add a pinch of salt and saute until bright green and tender.
  3. Add the beans and broth. Bring to a light simmer for 3-5 minutes, then remove from heat. 
  4. Season with kosher salt and fresh black pepper. Serve it up with plenty of fresh herbs and a drizzle of great olive oil.

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