It tastes like its been stewing for hours and is sure to warm you top to bottom.
He wouldnt go a meal without it, always using it to mop up the best bits.
He even dipped it into coffee, which was a typical breakfast during the Great Depression.
Simply Recipes / Laurel Randolph
And the savory, garlicky broth is perfect for mopping up with bread.
Weeknight Win
Beans and greens is a hearty meal with a short ingredient list.
It comes together in 30 minutes but tastes like its been stewing all day.
Simply Recipes / Laurel Randolph
Its a healthy, plant-based comfort meal that is highly underrated.
Youre guaranteed to be fighting over any leftovers because it gets even better as the flavors meld and marry.
Once shimmering, add the garlic and pepper flakes.
Simply Recipes / Laurel Randolph
Add the escarole or kale and 2 cups of broth to the pot.
Stir and cover the pot with a lid.
Cook until the escarole is fully wilted, mixing occasionally, about 10 minutes.
Remove the lid and add the cannellini beans.
Add the remaining 1/2 cup vegetable broth.
Reduce the heat to medium-low and simmer, uncovered, for 10 minutes.
The beans should be warmed through and the escarole soft and dark green.
Turn off the heat and add lemon juice, freshly ground black pepper, and salt to taste.
Serve with grated Parmesan and Italian bread.
Store any leftovers in an airtight container in the fridge for 4 to 5 days.
Reheat covered in a small pot or pan, adding broth as needed.
Dandelion greens also work, but theyre a tad more bitter.
Ive even used red kidney beans in a pinch.
I often transform greens and beans into a soup so theres even more dipping to be done.
I also like eating beans and greens:
