Beans & Greens over Toasted Baguette

Adapted from Clean Eating

Chef’s Notes: We are slowing recovering from the wedding weekend madness. It was beautiful, emotional and EXHAUSTING, but definitely worthwhile. Now we’re looking at about 2 months worth of editing! For the first time in my life I now understand why at Cracker Barrel (where I had a 1 year career), they have you take out pepper sauce with greens. Those older people really know their vegetation.

Plan of Attack:

1. Soak/ cook Beans

2. Saute

3. Toast

Ingredients for 2:

½ C dried beans

2 C water

4 oz baguette (about 6-7 inches long)cut in half lengthwise, then halved again

½ Tbsp olive oil

2 Tbsp anchove-paste

2 garlic cloves, minced

1 bunch kale, washed

2 Tbsp raisins

¼ C chopped black olives, drained

1 Tbsp pine nuts, toasted

¼ C grated pecorino romano cheese

Salt to taste

Pickled pepperoncini juice to taste

Instructions:

1. Soak dried beans in water overnight. The next morning drain beans and place into slow cooker along with 2 C water and salt; Cook on low for 6-8 hours, drain and set aside.
2. Heat broiler to HI
3. Toast pine nuts over medium-high heat; remove and set aside
4. Heat olive oil in large skillet to medium heat.
5. Add garlic & anchovy paste, stirring until fragrant (about 1 minute)
6. Add 1 C water, beans, raisins, nuts, salt and olives
7. Then tear the kale into pieces, leaving out the stems, and cook until water evaporates and kale becomes tender; about 5-6 minutes.
8. While kale mixture cooks, toast the cut baguette under the broiler until it is toasted.
9. Place ¼ of the toasted baguette on a plate and top with ½ of the beans & greens mixture
10. Top with grated cheese & pickled pepperoncini juice
11. Enjoy with other ¼ of toasted baguette!

Food for Life,

the SupperSmiths, forging one meal at a time