Simply Healthy Family: Italian Beans & Greens

11.3.10

Italian Beans & Greens



Green leafy vegetables such as kale, chard, collard greens, spinach, parsley, arugula and dark green and red leaf lettuce are high in carotenoids, vitamins and fiber. Best eaten raw in salads, on healthy sandwiches, lightly steamed or in nutritious soups.


O.k. so you know they're good for you. Now what do you do with them? I'm surprised at how many people say they've never tried most leafy greens other than salad. We love them so much at our house that I decided to grow some in pots in our little backyard so we would always have some available for last minute Kale or Collard cravings. You can throw them in so many dishes.


Here are a few of our favorites! Check back frequently for more yummy recipes with greens!



Italian Beans and Greens (collard greens)





1. Cut the stems of the collard greens out. They are thick and tough to chew.

2. Chop them into about 1 inch slices

(this pic was before I cut the stems out, it's easier to do that first or you'll waste a lot of the leafy part.)




3. Rinse them under cold water very well. Sand sometimes hides in between all of the leaves.





TIME     30 MINUTES        SERVES 6-8
Ingredients:
1 bunch Collard Greens1 medium yellow onion, chopped2 15 oz. cans Canelinni Beans (white kidney beans)1 14 oz can Organic Tomato Sauce1 15 oz can (about 2 cups) Low Sodium Chicken Broth2 Mild or Hot Italian Sausage Links1 TBSP EVOO (extra virgin olive oil)
Directions:
Prepare collard greens as instructed above.Meanwhile, heat a large ceramic coated cast iron skillet (or similar large stock pot) over medium-high heat. add EVOO.

Take the casings off of the sausage & discard. Add sausage into pot. Using a spoon, break up the sausage and brown, about 4 minutes.

Add onion and cook about 3-4 minutes more, crumbling sausage as you go.Remove sausage & onion, keeping a TBSP or so of the grease in the pan.Add the Collard Greens to the pan and turn them to coat with the oil. Stir occasionally while they cook down. About 10 minutes.Add the sausage mixture, beans, tomato sauce and broth. Turn heat down to medium-low, cover and cook another 15 minutes stirring occasionally.Serve with my herb bread or another crusty bread.serves 8-10. makes great leftovers!




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8 comments:

  1. mmm. another one i want to try. i like that it looks pretty simple to prepare. wish i had me some of that right now.

    ReplyDelete
  2. so is this the main dish or a side to a main dish? it looks delicious. another one to try for me too ... thanks gwen!

    ReplyDelete
  3. oh! do you think i could use my great northerns instead of the kidney beans?

    ReplyDelete
  4. YES you could use either. I thought people just called the same bean by different names but here is the slight differences between them if you care to know.

    Cannellini, Great Northern and Navy are three popular types of white beans. What's the difference between them?

    Cannellini beans are large and have that traditional kidney shape. With a slightly nutty taste and mild earthiness, they have a relatively thin skin and tender, creamy flesh. They hold their shape well and are one of the best white beans for salads and ragouts.

    Great Northern beans are smaller than cannellinis and and suitable for any number of uses: salads, soups, stews, ragouts, purees. Their texture is slightly grainy, with a nutty, dense flavor. Popular in North America, Great Northerns look like white baby lima beans.

    Navy beans are small and oval and cook relatively quickly (which, as Aliza Green notes in The Bean Bible, has made them popular with commercial baked bean manufacturers). Known as Boston beans, the white coco, pea beans or alubias chicas, Navy beans are perfect for dishes that don't need the full bean shape to shine: purees, soups, stews and baked beans.

    It's great to know the differences between the three and it's worth paying more attention to them when you're using dried beans. Truthfully though, when we use canned white beans, we use these three almost interchangeably.

    ReplyDelete
  5. It is one of my favorite recipes I've thrown together. The key is cooking the Collard Greens down until very tender. They are one of the tougher greens. I like the spicy It. sg. and think that is the best part of the dish hands down, but it might be a little to spicy for the kids so can use mild It. sg. hope you enyoy!!
    I have some great quinoa recipes I can't wait to share w you!!!! I'm gonna make you a BELEIVER!!!

    ReplyDelete
  6. we had this for dinner. so good gwen!

    ReplyDelete
  7. It is one of my favorite recipes I've thrown together. The key is cooking the Collard Greens down until very tender. They are one of the tougher greens. I like the spicy It. sg. and think that is the best part of the dish hands down, but it might be a little to spicy for the kids so can use mild It. sg. hope you enyoy!!
    I have some great quinoa recipes I can't wait to share w you!!!! I'm gonna make you a BELEIVER!!!

    ReplyDelete
  8. mmm. another one i want to try. i like that it looks pretty simple to prepare. wish i had me some of that right now.

    ReplyDelete

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