Cookbook Profile

Beans and Greens Sauté

Makes 6 Servings

Prepare this savory sauté in a cast iron skillet right on the grill while you grill the pork, or make it ahead of time on the stovetop. If you can't find beet greens, substitute spinach, kale, escarole, collard greens, or turnip greens.

2 tablespoons olive oil
2 cloves garlic, minced very fine
10 cups coarsely chopped greens
1/2 cup chicken broth
1 teaspoon black pepper, or to taste
1 cup cooked or canned cannellini beans, drained and rinsed
1 cup cooked or canned black beans, drained and rinsed
2 teaspoons malt vinegar, or to taste

Heat a large sauté pan over the hottest part of the fire or a burner set at medium heat. Add the olive oil and heat until the oil shimmers. Add the garlic and move the pan or turn down the heat. Sauté the garlic, stirring frequently, until it is tender and aromatic, 3 minutes.

Add the beet greens and cook, stirring and tossing briskly with a wooden spoon to coat the greens evenly with the oil. When the greens have cooked down and have a vivid green color, add the broth. Season with 1/2 teaspoon of the salt and a pinch of pepper.

When the broth is simmering, add the beans and continue to cook, stirring frequently, until the greens are fully cooked and the dish is very hot. Season to taste with the malt vinegar, salt, and pepper.


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More than 175 New Recipes from the World's Premier Culinary College

by The Culinary Institute of America
Lebhar-Friedman Books
$35.00; Hardcover
ISBN: 0-86730-905-9
Recipe reprinted by permission.





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This page created May 2006