SNDC is Not a Dinner Club

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.