Quick Cooked Greens with White Beans and Rosemary | America's Test Kitchen

Name: Quick Cooked Greens with White Beans and Rosemary | America's Test Kitchen
Ingredients: 1/2 pound white beans (such as Great Northern), soaked until rehydrated, overnight or at least 4 hours; 1 bay leaf; 4 cloves garlic , whole; 7 cups water; 1 1/2 teaspoons table salt; 2 pounds kale , collard, mustard, or turnip greens; stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped; 2 large cloves garlic , thinly sliced; 1 teaspoon fresh rosemary , minced; 1/4 teaspoon red pepper flakes; 3 tablespoons olive oil; Table salt; grated Parmesan cheese (optional)

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For best results with assertive greens such as mustards, collards, turnips, and kale, give them a rough chop and a quick plunge into shallow boiling water before quick-cooking.

Keywords

Side Dishes
Vegetables
Vegetarian

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Ingredients

1/2 pound white beans (such as Great Northern), soaked until rehydrated, overnight or at least 4 hours
1 bay leaf
4 cloves garlic , whole
7 cups water
1 1/2 teaspoons table salt
2 pounds kale , collard, mustard, or turnip greens; stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped
2 large cloves garlic , thinly sliced
1 teaspoon fresh rosemary , minced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
Table salt
grated Parmesan cheese (optional)