Beans, Greens, And Tomato Glaze

A nice autumnal dish that is satisfying without being too heavy. Use it as a side dish for pork chops or sausages, or top with fried eggs and have it as supper or breakfast. Make it into a more substantial meal with some additions-see Chef’s Notes for ideas.INGREDIENTS:

2-3 cups cooked fresh cranberry beans, cooked as in Basic Braised Shelling Beans

1 bunch collards or Scotch kale, stems stripped, collards cut into 1-inch bits or kale torn into bite-sized pieces, washed and drained, but not thoroughly drained

2 Purplette onions, cut into 1/8th inch dice

2-3 cloves garlic, minced

1 cup Tomato Sauce/Glaze as “sauce” just after pureeing and straining, rather than reduced

Olive oil-use something aromatic, but not too peppery

Salt and pepper

1 teaspoon fresh marjoram or oregano, or ½ teaspoon fresh thyme, chopped (you can combine herbs if you wish), or use 2-3 fresh sage leaves

1 tablespoon red wine-, white wine-, or white balsamic- vinegar

METHOD:

Warm the beans in their cooking liquid. Do not allow them to simmer or boil-just warm them.

Heat a large sauté pan over medium heat. When hot, film liberally with oil. When oil is hot, add the onions and cook until they are translucent. Add the garlic and cook, stirring all the while, until it is fragrant. Do not allow to color or burn.

If there is very little oil in the pan bottom, add enough to well coat the bottom. When hot, add the greens and use tongs to turn in the oil and alliums to mix/coat. Adjust heat if needed to keep it low so the greens wilt slowly. Cook until greens are softened and cooked through, but not turned to mush. Scatter with all the herbs and combine. If using sage, make a well in the pan bottom and cook the sage leaves in a small amount of oil. Toss into the vegetables. Drizzle with the vinegar and cook until the vinegar reduces by 90%.

When greens are ready, make a well in the center of the pan and drain the beans well. Add oil if pan-bottom is dry. Add the beans, season liberally with salt and pepper and toss to combine with the other vegetables.

Pour the Tomato Sauce/Glaze over the greens and toss to combine. Cook until everything is hot and the Tomato Sauce/Glaze has combined well and seasoned all the greens. Taste for seasoning as adjust as needed, and serve hot.

Chef’s Notes: Expand this dish by adding diced potatoes and carrots, along with pieces of Italian sausage cooked at the beginning and removed and held aside until the end. Put this on top of a platter of polenta scattered with toasted pignolis. Add a grain such as barley or farro, then scrape some parmesan over or dot with chunks of fresh mozzarella for a complete protein vegetarian dish. As left-overs, this is a killer breakfast topped with a couple farm-fresh basted or runny yolk eggs on grilled rustic bread. Mixing cheese into the mess will help it stay together if you are running out the door with this as a breakfast wrap/sandwich.

Serves: 4

Source: Chef Andrew E Cohen