Beans & Greens
This is delicious all by itself drizzled with a little Vera Jane’s Extra-Virgin Olive Oil or try served over a thick slice of toasted DLM bread.
¼ cup DLM Extra-Virgin Olive Oil
3 garlic cloves, minced
3 carrots, peeled and diced
Pinch of dried sage or marjoram
Pinch of red pepper flakes
Salt and pepper to taste
½ cup white wine
2 cans cannellini beans, rinsed and drained
3-4 cup vegetable or chicken stock
4-5 handfuls of washed greens like kale or spinach
Grated cheese like Parmigiano-Reggiano or Romano
In a sauté pan, heat the olive oil. Add the garlic, carrots, pinch or two of the herbs, and the red pepper flakes. Cook until golden. Season with salt and pepper to taste. Add the wine and cook until it is reduces to about 2 Tbsp. Stir in the beans and 3 cups of the stock bringing the mixture up to a boil. Simmer uncovered for about 20 minutes. Transfer 1 cup of the beans to a bowl; mash and return to pan. Add the additional 1 cup of stock if you want a soupier finished product. Stir in the greens until just wilted and serve, garnishing with the grated cheese and a drizzle of more olive oil.
SERVINGS: Serves 4