11-22…BEANS AND GREENS plus

It is gray, wet, and cold outside, perfect weather for this dish of comfort food so I won’t feel bad about skipping the pasta tonight. My mother would make this with Escarole, beans, and broth, but since Krogers does not carry Escarole I’ll use Kale, plus a few other variations.



INGREDIENTS:

Kale, coarsely chopped
Chicken broth
White mushrooms
Garlic, onion
Basil
Cannellini beans
Celery
Parsley
Parmigiano Reggiano Cheese

PROCESS:

Cool the onion and garlic in olive oil for several minutes then add the mushrooms and celery, plus salt and pepper. When the mushrooms are just about cooked add the chicken broth and bring to boil before adding the Kale, beans, and herbs. Cover and simmer for at least 30 minutes or longer. At some point add about ¼ cup of the cheese.

At the last minute I decided to toss in several small frozen meatballs that had been hiding in a corner of the freezer.

COMMENTS:

The perfect meal for a cold and rainy evening. And we know that the leftovers will be even better tomorrow.