One of my easiest go-to vegetarian meals is beans and greens. There is an endless number of variations on this theme, but one of my favorites is kale and white beans. The only drawback is that you have to remember to soak the beans, but if you can manage do that and maybe even cook them ahead of time, it makes for a super-quick weeknight meal, usually with leftovers for the next day. Hurrah!
This week we got spigariello in our CSA box, and the internets informed me that it is interchangeable with kale in most recipes, so I decided to give it a whirl.
The results were tasty! The key to this recipe is lots of butter and fleur de sel*, which makes it extra-yummy. I never claimed it was health food, exactly…
Creamy White Beans with Greens
Based on this recipe
1/2 lb. medium or large white beans (such as Great Northern), rinsed and soaked overnight (or at least 4 hours)
3 Tbsp butter
1 Tbsp olive oil
4 cloves garlic, minced
1 onion, chopped
1 bunch kale, spigariello, or other greens, rinsed, stemmed and coarsely chopped
2 Tbsp grated parmesan cheese
fleur de sel (or kosher salt) and pepper to taste
Cover beans with 4 cups of water and bring to a boil. Boil rapidly for 10 minutes and then skim off foam; reduce heat. Cover and simmer on very low heat for 30-60 minutes, until tender.
Drain beans. Heat butter over medium high heat in a large, wide skillet. Add beans and stir to coat with butter. Sautée, stirring infrequently, until warm and a little golden brown. Meanwhile, blanch greens in boiling water (2-3 minutes) and drain.
Push the beans to the side and add the olive oil. Once heated, add the garlic and onions and sautée until tender. Stir in the greens and cook until tender. Sprinkle with a generous dose of fleur de sel and pepper and serve warm.
* At some point, the hubby bought a crapload of fleur de sel in bulk off of Amazon.com. We will never, ever run out, and it is delicious, which is why I use it in pretty much everything. You can easily substitute kosher salt or regular salt if you are feeling less spendy.