How to Cook Beans and Greens, 10 Ways

Plus, an irresistible breakfast casserole, a fast and flavorful kimchi soup, and a classic potato recipe

We’ve got a handful of great recipes for you, starting with beans and greens. While it may seem suspect to call this dish a crowd-pleaser, I can assure you there is a legion of fans. Whether you like it with escarole or spinach; chickpeas, cannellini, or gigante beans; brothy or on the dry side; served simply or topped with sausage, banana peppers, an egg, or whatever you like, it’s a wildly versatile dish that’s sure to please just about any adult in the room.

Next, fromThe Basics, we’ve got a baked egg and cheese dish that’s as easy as can be; you can make it on a Monday and eat it for a few meals or bookmark this as breakfast for guests. Then, our super-fast option is a winter-friendly, big on flavor kimchi soup with tofu that’s the most rewarding 25 minutes of cooking I can recommend this week. Last, we bring you our budget recipe, Pommes Anna: a potato dish with a little bit of polish that’s a delight as a Thanksgiving side or an everyday dinner served with roasted chicken, a chicory salad, or something along those lines. Hope you like them — and enjoy your week.


Beans and Greens

Makes: 4 servings
Time: 1 to 3 hours, depending on the bean

Ingredients

  • 8 ounces (1 cup) dried chickpeas or canned cannellini or gigante beans, for example. (If they’re dried make sure you rinse them and pick them over.)

  • Salt

  • 1 medium onion, unpeeled

  • 1 bay leaf

  • 1 whole clove

  • 1 bunch broccoli rabe (about 1½ pounds), stems trimmed, coarsely chopped

  • Pepper

  • 1 tablespoon minced garlic (or more to taste)

  • 1 tablespoon plus 1 teaspoon olive oil (or more to taste)

  • ½ cup fried breadcrumbs (for garnish)

Instructions

1. Put the chickpeas in a large saucepan with water to cover and a large pinch of salt. Turn the heat to high and bring it to a boil. (If you’re using beans besides chickpeas, make the beans, season as you’d like, and go to step 3.)

2. Cut a slit in the onion and insert the bay leaf; insert the clove into the onion and add the onion to the chickpeas. Turn the heat down to medium-low so the mixture bubbles gently, cover partially, and cook, stirring occasionally, until the chickpeas are tender but still intact, about 2 hours. Add water if necessary.

3. Add the broccoli rabe and cook till it’s tender, 10 to 30 minutes, depending on the thickness of the stems. If you want a soupy mixture, add more water.

4. Remove the onion. Taste and adjust the seasoning with salt and pepper. Stir in the garlic and the oil and cook for about 3 minutes. Spoon the chickpeas and greens into individual bowls and garnish with breadcrumbs.

Read on for ten variations of greens and beans — and the rest of this week’s recipes.

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