Crispy Beans with Greens
adapted from Super Natural Cooking by Heidi Swanson
Because I don’t want to give anything away, I’m only going to give you my version of this recipe. For a more complete and rewarding experience, buy the book.
1 tablespoon olive oil
1 can cannellini beans, rinsed and drained
1/2 yellow onion, coarsely chopped
2 garlic cloves, thinly sliced
2 handfuls broccoli rabe, coarsely chopped
salt, to taste
red pepper flakes, to taste
lemon juice, to taste
In large nonstick skillet, heat oil over medium-high flame until it shimmers. Sauté onion and garlic until soft. Add beans in one layer and cook without disturbing for a couple of minutes, until beans begin to brown and crisp. Flip beans and cook on the other side until crisp.
Add broccoli rabe (and more olive oil, if things look a little dry) and cook, stirring occasionally, until greens have wilted. Add red pepper flakes and lemon juice. It isn’t necessary to serve this immediately, as I found the flavors meld after sitting for a little while.
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