Beans & Greens | Dorothy Lane Market

Beans & Greens

PREP TIME 10 mins
COOK TIME 50 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Sep 8th, 2021
  • BY Chef Carrie Walters

When you have a prepared pantry, delicious and nutritious meals like this one come together in a snap. It's great by itself, drizzles with Vera Jane's Extra-Virgin Olive Oil, or served over a thick slice of toasted DLM Artisan Bread, like Ciabatta, Pane Toscano, or Sourdough. 

INGREDIENTS

  • 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 cups vegetable or chicken stock +more as needed
  • 5 handfuls washed greens like kale or spinach
  • Grated Parmigiano-Reggiano or Romano

INSTRUCTIONS

1
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.
2
Add the wine and cook until it is reduced 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
3
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.
4
Stir in the greens until just wilted and serve, garnishing with the grated cheese and a drizzle of more olive oil.

IN THIS RECIPE

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Beans & Greens

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 50 mins
SERVINGS 4

INGREDIENTS

  • 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 cups vegetable or chicken stock +more as needed
  • 5 handfuls washed greens like kale or spinach
  • Grated Parmigiano-Reggiano or Romano

INSTRUCTIONS

1
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.
2
Add the wine and cook until it is reduced 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
3
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.
4
Stir in the greens until just wilted and serve, garnishing with the grated cheese and a drizzle of more olive oil.

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