Sauteed Greens with Cannellini Beans and Garlic, over Israeli Couscous
by CourtneySherwood on Jun.13, 2009, under Uncategorized
Ben and I are hosting this weekend (NE 21st & Multnomah, 5:30 p.m.), and I’d like to make use of the greens we got from our CSA in this recipe.
Doubling the recipe, we need:
- 10 tablespoons extra-virgin olive oil, divided – Ben & Courtney
- 6 garlic cloves, thinly sliced – Ben & Courtney
- 1/2 teaspoon dried crushed red pepper – Ben & Courtney
- 2 large bunches greens – Ben & Courtney
- 2 cups (or more) vegetable broth or low-salt chicken broth – Ben & Courtney
- 2 15-ounce cans cannellini (white kidney beans), rinsed, drained
- 2 teaspoon (or more) Sherry wine vinegar.
Also appreciated: Alcoholic or non-alcoholic beverages.
The greens we’ll be providing are purple peacock broccoli, which is a kale broccoli hybrid. They’re mostly leafy, with a small broccoli-cluster in the middle. I’ve got just one large bunch of this, so I’ll get some other greens to mix in as well.
I have red wine vinegar, if nobody has sherry vinegar. I’ve also got Israeli couscous to serve the dish with, and parmesan to sprinkle on top for anyone who is interested.
4 comments for this entry:
June 14th, 2009 on 10:37 am
I’ll bring beverages of both varieties.
June 14th, 2009 on 11:37 am
I’ll bring the white kidney beans and some rice (since I’m trying to limit my wheat consumption). I’ll see if I can find some vegan Parmesan, too.
June 14th, 2009 on 3:29 pm
Ben’s got another commitment tonight, so it looks like we’ll be a small gang.
June 13th, 2010 on 1:38 pm
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