Our pal Canice came up with another winner with her version of beans and greens. Variations are endless but we like this one a lot!
Beans and Greens
1/2 half pound cranberry beans, cooked in the Rancho Gordo manner - 1/2 cup cooking liquid reserved
2 tablespoons olive oil
3 large cloves garlic, chopped
3 canned anchovies
1 tablespoon fresh rosemary needles
1/2 tsp. kosher salt
1 tsp. red pepper flakes
2 bunches dino kale (cavolo nero), stem ends removed, and cut in 2" pieces
1 cup chicken stock
1 section of Parmigiano-Reggiano rind
Zest of 1/2 lemon
Heat olive oil in a large pan over medium-low heat.
Meanwhile, mince together chopped garlic, anchovies, rosemary, and kosher salt.
Scrape
garlic mixture into heated oil and cook until anchovies melt and garlic
begins to turn golden, about 3 minutes. Stir in red pepper flakes and
add dino kale. Sauté, and add chicken stock to deglaze pan, as
necessary. Stir in Parmigiano-Reggiano rind and add reserved bean
broth and let simmer, 10 minutes. Add remaining chicken stock until
desired consistency is attained, and simmer 5 minutes more. Stir in
lemon zest and serve piping hot, with additional Parmesan grated
table-side.
Fine accompaniment to pork loin or lamb chops.
