Our farm share box has forced me to find another gem of a recipe. We got a bundle of greens (kale and Collard) so not being a green food eater I really had to work on this one. Found this in our Vegetarian Cooking for Everyone book. Not sure how this book ended up in my house where Bacon has a very special place in everyone's heart.
Ingredients
1 1/2 to 2 pounds of kale or mixed greens, stems and ribs removed.
Salt and freshly milled pepper
1 small onion finely diced
1 1/2 tablespoons olive oil
2 pump garlic cloves, minced
Pinch of red pepper flakes
2 teaspoons chopped rosemary
1/2 cup dry white wine
1 1/3 cups cooked cannellini rinsed well if canned
Freshly grated Parmesan
Simmer greens in pot of salted water until tender about 10-15 minutes. Drain and reserve the water, chop the leaves.
In a large skillet saute the onion in the oil with garlic, pepper flakes and rosemary for about 3 minutes.
Add the wine and cook until its reduced to a syrupy sauce. Add the beans, and greens and enough of the cooking water to keep the mixture loose.
Heat through, taste for salt and season with pepper and serve with a dusting of Parmesan cheese.
Ingredients
1 1/2 to 2 pounds of kale or mixed greens, stems and ribs removed.
Salt and freshly milled pepper
1 small onion finely diced
1 1/2 tablespoons olive oil
2 pump garlic cloves, minced
Pinch of red pepper flakes
2 teaspoons chopped rosemary
1/2 cup dry white wine
1 1/3 cups cooked cannellini rinsed well if canned
Freshly grated Parmesan
Simmer greens in pot of salted water until tender about 10-15 minutes. Drain and reserve the water, chop the leaves.
In a large skillet saute the onion in the oil with garlic, pepper flakes and rosemary for about 3 minutes.
Add the wine and cook until its reduced to a syrupy sauce. Add the beans, and greens and enough of the cooking water to keep the mixture loose.
Heat through, taste for salt and season with pepper and serve with a dusting of Parmesan cheese.
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