INGREDIENTS:
2 cups cooked cranberry beans (see recipe for “Basic Braised Shelling Beans” on site) 1 bunch collard greens, stemmed and shredded 1/8th inch, washed 2-3 “spring” onions (1 cup) sliced thinly into shreds 3 cloves garlic, minced ¼ cup diced ham, or a 1-inch chunk from the end of a prosciutto (Some delis will save these for you if you ask. They are excellent for seasoning dishes such as this.) slashed with a few deep cuts 2 sprigs fresh thyme 2 fresh sage leaves 1 tablespoon white wine vinegar ½ cup white wine (nothing real sweet, otherwise it doesn’t matter) Salt and pepper to taste Olive oil as needed Water as needed
METHOD:
Heat a straight-sided 2½ to 3 quart sauté pan over medium heat. When hot, film the bottom well with oil. When the oil is hot, add the onions and cook until softened but not colored at all.
Make a well in the center of the onions and add 2 tablespoons of oil. Warm the oil, then add the ham or prosciutto chunk and cook to flavor the oil and release the pork flavors. When the oil is fragrant from the pork, push the pork to the side and add the garlic and the sage leaves. Cook until fragrant, then stir into the onions to mix well.
Push the vegetables to the side of the pan and add the collards to the pan. It is good if they are still a little wet from washing. Cook until the greens are wilted.
Add the thyme sprigs, then add the vinegar and cook to reduce 80%. Add the white wine and cook down by 50%.
Add the beans gently stir in. Add water to come just below the top of the contents of the pan. Season with salt and pepper and bring to a gentle simmer.
Cook gently to reduce the liquid until it thickens a little.
Taste for seasoning and adjust if needed. If there is a lot of liquid in the pan and you prefer to have a drier dish, lift the vegetables out of the liquid with a slotted spoon and turn the heat up to high and cook the liquid down to whatever consistency you like. Add a little oil to the pot liquor and boil and stir to get a vinaigrette like texture. Pour this “sauce” over the greens and serve hot.
Serves: 4
Source: Chef Andrew E Cohen
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