Today's recipe is a twist on Italian-style greens and beans, using canned white beans, a combination of chopped escarole and chopped rapini and an additional, seasonal twist with some blistered cherry tomatoes.
2-3 cups of cherry tomatoes
2 large minced cloves of garlic
2 15-ounce cans of white beans.
Extra virgin olive oil
Grated parmesan cheese
Red pepper flakes (optional)
Country bread (optional)
This recipe comes together really fast, and it's not necessary but one can plan ahead and grill or toast some country bread to serve with it.
Add a splash of olive oil to a large heavy bottomed pot on medium-high heat and, when the oil is hot, add the cherry tomatoes and toss them around and cook them until they are blistered all around.
Take them out of the pan and put them on a plate off to the side and start cooking the greens by adding the chopped rapini.
Add a little more olive oil if needed and once the rapini has cooked down a bit, add the chopped escarole and cook that until it has wilted down.
Next, make a little well in the center, add a little more olive oil and add 2 the minced garlic cloves. Cook that along for a minute and add the white beans.
Let that simmer along for 4 or 5 minutes to warm through. An optional pinch of red pepper flakes and a little splash of water can be added.
Lastly, add the cherry tomatoes back to the pan and let those warm through for a minute before serving. They can be placed on top of the sliced grilled bread, if it's being used, and topped off with a little more extra virgin olive oil and grated parmesan cheese.