Do you like beans and greens? Before you say bah-humbug, whip up a pot. Humble beans and lowly greens create the loveliest dish that can be enjoyed on its own, with a spicy sausage, or as a hearty side dish to accompany nearly any meat main. Last week I went a step further and put a fried egg on top. Some might say that adding a fried egg is a fleeting food fad, but I say it makes beans & greens swanky. The runny yolk adds a rich, creamy, golden layer of flavor.
Beans & Greens
Serves 2 to 3
1 bunch organic kale, destemmed and chopped
Salt & pepper
Fresh ground nutmeg (optional)
Red chili flakes (optional)
2 cloves garlic, minced
½ cup chicken stock
1 can white beans (great northern, cannellini), rinsed & drained
- Heat olive oil in a Dutch oven. Add kale, turning often until wilted. Add salt, pepper, nutmeg, chili flakes, and garlic.
- Deglaze the pan by adding some chicken stock. Pour in white beans. Add more chicken stock as desired. Simmer until warmed through.
- Enjoy as is, with chicken sausage, or get fancy.
Salt & pepper
- While beans & greens simmer, fry some eggs to over easy or over medium—whatever you prefer as long as the yolk is still runny. Sprinkle with salt & pepper as they cook.
- Serve on top of a pile of beans & greens with a side of toast. Or, if you happen to have thick, crusty bread, lying around, pile everything on top. Sprinkle with a generous amount of fresh grated Parmesan.