Braised Greens & Cannellini Bean Panini

It will be another month or so before New England's spring asparagus is ready to harvest. Similarly, lettuce seedlings have several more weeks to mature. Fortunately, cold-tolerant greens are readily available (even locally). Dried legumes purchased from local farms continue to be a weekly staple. (Soaking dried beans does take more time, but you are rewarded with a much better taste and texture than canned beans. That said, legumes are so very nutritious-- if you don't have time to soak your own, there is no shame in using a can of beans. I keep several cans in the pantry for my own busy times.)


So when I stumbled across this recipe in the current issue of Eating Well, I  found it very appealing as I had the two main ingredients on hand, and I am always looking for the chance to enjoy a good, meatless lunch...something hearty enough to satisfy.

Basically, the greens are braised in a large stock pot or wok along with leeks, olive oil, spices, and vegetable broth. The beans are sauteed with shallots or spring onions, garlic, and white wine, then pulsed in a food processor to thicken before spreading onto a good, dense bread, topped with greens, and ready for the panini press. The recipe yielded quite a bit so I folded the greens into the beans the next day for an appetizer served with crackers. 


RECIPE: Braised Greens & Cannellini Bean Panini
Adapted from March/April 2012 Eating Well Magazine


Braised Greens
1 1/2 pounds (about 2 bunches) hearty greens such as Kale or Collards
   (Hannaford market sells large bags of good kale, pre-washed in a pinch.)
3 T. Extra Virgin Olive Oil
2 Large Leeks, sliced 1/4-inch thick (cut in half lengthwise and rinse out dirt)
1/4 tsp. Sea Salt
1/4 tsp. Fresh Ground Black Pepper
1/4 tsp. Crushed Red Pepper
1 cup Vegetable Broth


Chop washed greens into 1/4-inch pieces, stalks and all
Heat oil in a large stock pot or wok.
Add leaks, stirring about 4-5 minutes.
Add salt and peppers. 
Add greens and broth.
Reduce heat and cook covered until most of liquid is gone, about 20-25 minutes.

Cannellinni Bean Spread
2 T Extra Virgin Olive Oil
3 Shallots or Spring Onion Bulbs, thinly sliced
2 cloves Garlic, thinly sliced
1/2 cup Dry White Wine
1 1/2 cups cooked Cannellini beans or one 15-ounce can, drained and rinsed
1/8 tsp Sea Salt
1/8 tsp Fresh Ground Black Pepper


Heat oil in a medium saute pan over medium heat. Add shallots/onions and garlic and cook until tender, about 2-3 minutes. Add wine and cook until most is evaporated, about 4-5 minutes. Stir in beans along with salt and pepper and cook until beans are heated through for another 2 minutes or so. Lightly pulse/puree the bean mixture in a food processor.

Spread equal portions of bean spread topped with braised greens onto crusty-whole grain bread and place on pre-heated panini grill. 

For more interest, top with sliced fresh, or diced canned tomatoes, and an ounce or two of cheese. Top with another slice of grainy bread and press until hot and crispy. 

The next day I folded the leftover braised greens into the bean spread, warmed the blend lightly and served with crackers for an appetizer. This was a meal in itself! Delicious crackers from Brookford Farm, now in Canterbury http://brookfordfarm.com The crackers are made from their own grown and milled whole wheat flours, sourdough starter, butter, and salt.

Whaddya think?