The photos of food seem to be piling up fast on my computer, without me having time to tell you about all of them…it’s a sad state of affairs, as we’ve had some very tasty meals lately. The early fall harvest season provides some of the best eating all year – we’ve still got plenty of summer berries and peaches at the market, plus the heartier fall veggies are starting to come in.
This week, our farm share contained a HUGE bunch of collard greens. I enjoy greens, but Mark is still a little more hesitant to declare his love for the heartier greens of fall, so I knew that I wanted to sneak them into a dish that he would otherwise be delighted to eat (ie: anything with bacon). Actually, Mark’s main complaint about collards and kale are that when cooked on their own, they cool rapidly on the plate, and he doesn’t like them when cool, which is a reasonable enough request. My beloved husband *never* complains about anything I cook, and happily eats pretty much anything, so I think I can work with him on his preference for warm greens.
This recipe takes a little planning ahead, since you’ve got to soak the beans the night before you plan to cook, but once everything is in the pot, it’s a pretty low-fuss dinner, and makes quite a lot, and is great leftover for lunch.
Borlotti Beans and Greens
Serves 7 as a main course, served over rice (about 1 cup of beans)
269 calories, 4.9g fat, 1.6 g sat fat, 15mg cholesteron, 540 mg sodium, 530mg potassium, 41g carbs, 15g fiber, 19g protein, 15% calcium, 17% iron
Rice: 200cal/cup, 44g carbs
1/2 lb Rancho Gordo Borlotti beans, soaked overnight
2 cups chicken stock
3 cups water
2 links Wellshire Farms Turkey Andouille sausage
2 slices bacon, chopped
1 T reserved bacon fat
1 onion, chopped
1 red bell pepper, chopped
1 clove garlic, minced
3 bay leaves
red pepper flakes to taste
1 tsp smoked paprika
1/4 cup fresh oregano, minced (or 1 T dried)
1 bunch collard greens, washed, ribs removed, and cut into bite size pieces
salt & pepper to taste
Serve over rice
- Soak the beans overnight in a large bowl, covered by at least 4 inches of water.
- Cooking the beans: heat a heavy pot on the stove over medium heat. Slice the andouille into 1/3″ slices. Add the andouille to the pot and saute briefly, to brown. Remove the andouille and set aside. Add the chopped bacon to the now empty pot, and cook until moderately crisp. Remove the bacon with a slotted spoon set aside to drain on some paper towel. Pour off all but 1 T of bacon fat and return the pot to the heat.
- Add the onion and bell pepper and saute for 5 minutes or so, until the onions begin to soften. Add the oregano, paprika and garlic to the pot, and stir for another minute, until fragrant. Add the drained, soaked beans, chicken stock, water, red pepper flakes, bay leaves, bacon and andouille sausage. Stir, bring to a boil. Once boiling, reduce the heat to low, and simmer the beans uncovered for 1 1/2 – 2 hours, stirring occasionally, until the beans are meltingly tender, and the pot liquor thickens slightly. You want there to be some liquid left in the pot, but not watery. Season to taste with salt & pepper (a scant 1/2 tsp should do it.)
- Right before you’re ready to serve, fold in the chopped collard greens, stir, and simmer for another 15 minutes with the lid on to steam the greens. Serve over rice.
This dish is even better the next day, so if you plan ahead enough, skip adding the greens if you’ll be storing overnight in the fridge, and then just reheat and add the greens the next day, when you’re ready to serve.