Best 10 Beans And Greens Of Provence Recipes

GREENS AND BEANS OF PROVENCE

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onions and cook until just soft. Add garlic and cook, stirring constantly, until garlic just begins to brown. Add the stock, beans and kidney beans. Bring to a boil. Reduce heat to low and simmer 30-45 minutes. Add greens and cook until just tneder, another 5-10 minutes.
• Serve over rice with Parmesan cheese if desired.

BRAISED WHITE BEANS AND GREENS WITH PARMESAN

Steps:

• In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
• Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
• Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
• Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

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.

VIRGINIA'S GREEN BEANS PROVENCAL

Steps:

• Prepare an ice-water bath by filling a large bowl with ice and water
• Bring a large pot of salted water to a rolling boil over high heat. Add the beans and cook until crisp-tender, about 2 minutes. Drain well in a colander, then set the colander with beans in the ice-water bath, making sure the beans are submerged. Drain the beans, shaking off the excess water.
• In the same pot, heat the oil over low heat. Add beans, garlic, tomatoes, olives and basil, and toss to combine. Drizzle vinegar over beans and toss to coat. Taste and adjust for seasoning with salt and pepper. Serve hot, warm, or cold.

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.

GREEN BEANS PROVENCALE

Steps:

• Place the green beans and water in a large skillet.
• Bring to a boil, cover and reduce heat; steam 5 to 8 minutes or until crisp tender.
• Drain well and set aside.
• Over medium-high heat, heat oil in skillet; add rosemary until fragrant.
• Add onion, garlic and shallots; saute 1 minute.
• Add green beans; saute 3 minutes.
• Add tomatoes and basil; saute 2 minutes.
• Serve.

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.

GREEN BEANS PROVENCALE

Steps:

• Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender., Meanwhile, in a large skillet, saute the onions, shallot, garlic and rosemary in oil until vegetables are tender. Add the green beans, tomatoes, basil, salt and pepper; saute 2-3 minutes longer or until heated through.

COUNTRY-STYLE GREEN BEANS W/BACON, ONIONS AND BALSAMIC VINEGAR

Steps:

• Fry bacon in pan til done sprinkling both sides as it cooks with coarse ground pepper.
• Drain on paper towels, set aside.
• Add half a stick of butter to bacon grease, (4 Tbl.).
• Add chopped onion and 1 Tbl. balsamic vinegar and cook slowly over low heat for about 20 minutes til soft and sweet.
• Remove from heat.
• In crockpot, put 2 cans (drained) green beans.
• Sprinkle with a little salt and pepper.
• Sprinkle with half the bacon, broken into small pieces.
• Sprinkle with half the cooked onions.
• Sprinkle with half, (1/2 tsp.), dark brown sugar.
• Drizzle with 1-2 Tbl. bacon/butter grease from pan. (Yes, do this.)LOL.
• Drizzle with 1/2 Tbl. balsamic vinegar.
• Repeat everything (*just draining one can, and add the fourth (last) can of green beans with the water from can pouring over evenly.).
• Give all this a VERY gentle fold, folding only 2-3 times. Any more, and your green beans will begin to break up.
• Cut up your 2 Tbl. butter into 8 pieces and dot top.
• Cover and heat over high til hot throughout.
• About 45 minutes.
• You can also do this on the stove, or even in the oven in a casserole dish (covered.).