Can you believe it’s already almost mid November? That means two things:
Thanksgiving is coming up.
My birthday is almost here. Duh duh duhhhhh.
It also means that winter is creeping up on us. One thing I love about late fall and early winter is soup making — which is something I get from my parents. Especially from my Dad.
I actually give credit to my parents for my love of cooking. My Dad wasn’t around much because of the amount he worked, but when he was home, he was right there with my Mom cooking and experimenting. Both of them love cooking and hosting people to share their creations with. One of those creations which has had a lot of renditions over the years is this recipe for Greens and Beans.
I can remember them making this in their electric wok on the counter when we still had a teal counter top. They used the electric one to make a huge batch of it and let it simmer in it’s own seasoning for most of the day.
Throughout the years the kinds of greens changed. At one point it was mainly spinach. When Kale became a hit in the health world and subsequently in most peoples households, they started adding it to this recipe. They use to serve it over a bed of pasta rings. Sometimes we would throw in fresh Italian sausage and peas. We’ve all cut back on our meat intake and don’t usually opt for the sausage anymore, but the small amount of prosciutto the recipe calls for still remains because of the salty flavoring it adds. I personally like it just as a hearty soup or stew and don’t feel the need to add gluten free pasta.
Did your parents cook growing up? If so, what recipes were your favorite? What could you “healthify” to make that recipe up to today’s research of health standards? Here’s the recipe for the Greens and Beans. Thanks, Mom and Dad!
GREENS AND BEANS Cook time: 1 hour | Yields: 6
2 Tbls Extra Virgin Olive Oil
1 Onion, chopped
3 Cloves Garlic, Minced
3 - 4 Slices of Prosciutto, Chopped into small pieces
1 24oz can of Whole or Diced Tomatoes
4 cups Organic, Free-Range Chicken Broth
1 Bunch Escarole, chopped
1 Bunch Kale, de-stemmed and chopped
1 can Cannelloni Beans
2 tsp Oregano
1 Handful Fresh Basil
Salt & Pepper to taste
Optional: Parmesan or Pecorino cheese to serve
Directions:
Chop onion, garlic, and prosciutto. Sauté in EVOO for 10 minutes.
Stir in canned tomatoes and juice.
Add in chicken broth.
Add 1 bunch escarole and 1 bunch kale. You may need to do this in batches so the greens cook down enough to fit in your pot or wok.
Let the greens cook down and simmer for about 20 minutes.
Add in beans and seasonings towards the end.
Serve! Optional to sprinkle a small amount of Parmesan or Pecorino cheese.