Beans And Greens Ala Umbertos Recipe 45 Food

GREENS AND BEANS

Steps:

• Heat olive oil over medium heat in a large Dutch oven.
• Add onion and garlic slices. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant. Add the kale and let saute until it cooks down slightly. Add the beans and the chicken stock.
• Cover and let cook for 10 minutes.

CHEF JOHN'S BEANS AND GREENS

Steps:

• Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook, stirring, until bubbling and sizzling, about 20 seconds. Pour in chicken broth. Bring to a boil and cook until liquid is reduced by half, 6 to 8 minutes. Stir in red pepper flakes.
• Stir in beans; bring to a boil and cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in oregano, lemon zest, and anchovy filet. Simmer for 3 minutes.
• Place escarole in bean mixture; reduce heat to low and stir until escarole wilts, about 5 minutes. Season with salt and pepper to taste; garnish with red pepper flakes and extra virgin olive oil.

BEANS AND GREENS

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add onion, and cook, stirring occasionally, 2 minutes. Add garlic, and cook 2 minutes more. Add escarole, and stir slowly, allowing it to wilt slightly. Add chicken stock, thyme, and salt; reduce heat to medium-low. Simmer for 15 minutes. Stir in the beans, and continue to simmer until most of the liquid is absorbed and the greens are tender, 3 to 5 minutes. Remove from heat. Serve warm, garnished with grated Parmesan cheese.

GREENS AND BEANS

Steps:

• Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
• Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.

BEANS AND GREENS ALA UMBERTO'S RECIPE - (4/5)

Steps:

• Directions 1. Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook, stirring, until bubbling and sizzling, about 20 seconds. Pour in chicken broth. Bring to a boil and cook until liquid is reduced by half, 6 to 8 minutes. Stir in red pepper flakes. I like to add ½ elbow macaroni. Cook macaroni as directed until its almost done drain and add to mix when you add the chicken broth 2. Stir in beans; bring to a boil and cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in oregano, lemon zest, and anchovy filet. Simmer for 3 minutes. 3. Place escarole in bean mixture; reduce heat to low and stir until escarole wilts, about 5 minutes. Season with salt and pepper to taste; garnish with red pepper flakes and extra virgin olive oil.

UMBERTO'S ITALIAN BEANS AND GREENS RECIPE - (3.7/5)

Steps:

• Bake @ 350 degrees for 1 1/2 hours, in a covered casserole dish The garlic and the ham stock are the key ingredients in this dish/ You may add more ham stock to the desired consistency you want. Make sure also that the cans you are using are all the same size in measurement.

BEANS AND GREENS

Steps:

• Wash lettuce well and chop leaves in half.
• Saute onion and garlic in oil in medium size pot until slightly brown, slowly add chicken broth stirring well.
• Add one can of beans with juice and one can without, lettuce and salt and pepper.
• Cover and simmer 20 minutes on med-low heat.
• Serve in bowls and top with cheese.
• Serve with fresh bread for dipping.

BEANS AND GREENS PASTA

Steps:

• Spray a large skillet with cooking spray.
• Saute the onion, mushrooms, garlic, and rosemary until tender, about 5 to 8 minutes.
• Add the spinach and the broth to the skillet, then heat to boiling.
• Reduce heat and simmer, covered, until the spinach is wilted, about 5 to 8 minutes.
• Stir in the beans and cook until the broth is evaporated, about 3 to 4 minutes.
• Stir the bean mixture into the pasta.
• Add half of the cheese (if desired), and the pine nuts/almonds.
• Season to taste with salt.
• Sprinkle remaining cheese on top.