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Beans & Greens
recipe
Beans & Greens
Scott Youkilis
Scott Youkilis
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$1.00
This is a pantry and refrigerator clean-out dish with endless variations - a weekly staple.
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You Need

2
0:40
  • 1 bunch Baby turnips, greens trimmed off, split in half
  • 1/2 lb medium Brussels Sprouts, split in half
  • 1/2 Yellow Onion, small dice
  • 1 medium Carrot, small dice
  • 2 stalks Celery, small dice
  • 1/2 cup white wine
  • 1 cup chicken, vegetable, or beef stock
  • 1 can Cannelini Beans, drained
  • 1 tbsp dried herbs de provenance
  • 2 handfuls Escarole, Kale, Turnip Tops, Cabbage, or any hearty greens that are aging in your fridge
  • 3 slices Sourdough Bread, Pain De Mie, Baguette, or whatever is 1-2 days old
  • 2 tbsp unsalted butter
  • 6 tbsp extra virgin olive oil
  • 4 tbsp canola or vegetable oil
  • Fresh Grated Parmigiano-Reggiano

  • Wine Pairing

    • Chablis or unoaked California Chardonnay

    • How To

    1. Preheat oven to 400 degrees
    2. Dice bread into 1/2 inch cubes.
    3. Heat medium sized sauté pan over medium-high heat with 2 tbsp butter and 2 tbsp extra virgin olive oil. When the butter is melted and foaming, add diced bread. Cook bread until it starts to turn light brown, season with kosher salt, add to the oven, and cook bread until they become crispy, golden croutons, 4-5 minutes. Set aside
    4. In a large sauté pan or Dutch oven, heat over medium-high heat. Add canola oil and then baby turnips and brussels sprouts, flat side down. Quickly sear the turnips and sprouts until they turn brown, and remove from the pan.
    5. Add a drizzle of canola oil then onions, carrots, and celery. Cook, stirring often, until onions start turn translucent. Add white wine and reduce until dry. Add stock, bring to simmer, and add beans. Turn heat down to low. Stir pan gently, season with dried herbs, kosher salt, and black pepper. Cook over low heat for 4-5 minutes to bring flavors together. (Make sure not to reduce the liquid too much. We need that to cook the greens.)
    6. Add the turnips and sprouts back to the pan. Stir gently and add to the oven for 5 minutes.
    7. Remove from the oven and add the greens. Using a kitchen spoon, take some of the liquid and drizzle over top of the greens to begin wilting them. Drizzle with more extra virgin oil, season with salt and pepper to taste. Add back to the oven for 3-4 minutes or until the greens are soft.
    8. Remove from the oven and garnish with croutons, grated parmigiano-reggiano, and the last drizzle of extra virgin olive oil.
    9. Serve straight from the pan from the center of the table. Crack