Remember those beet tops from the last post? (see Roasted Beets with Butter & Salt). Now it’s time to use them.
If you didn’t follow along with the prior post then you won’t have the beet tops needed for this recipe. You can use any greens that you have or go and purchase some, it’s all good, but you will lose some of the economic advantage of using the already purchased beet tops.
Need This
2 bunches of beet tops blanched in boiling salt water
2 – 15 ounce cans of Cannellini beans
1 – 15 ounce can of chicken broth
6 garlic cloves (peeled)
Olive oil
Crushed red pepper flakes
Grated parmesan cheese
Salt
Do This
Get the beet tops out of the refrigerator, put them on a cutting board and course chop them.
Drain the beans in a colander in the sink and rinse them good with clean cold water.
Put a couple of glugs of olive oil into a large frying pan. Throw in the 6 garlic cloves (that’s right, throw them in whole) and a couple of shakes of the crushed red pepper flakes. Put a medium heat under the pan. Fry the garlic cloves until golden in color (about 2 minutes) then add the beet tops.
Fry the beet tops in the garlic and oil for about 3 minutes stirring them around the pan so that they’re not all clumped together.
Now add the rinsed Cannellini beans and the can of chicken broth. Stir it all up nice.
Let the beans and greens simmer lightly in the chicken broth for about 10 minutes adding salt to taste near the end.
Ladle the beans and greens out into shallow bowls. Anoint with a drizzle of olive oil and top with a sprinkle of grated parmesan. Serve with some good crusty bread on the side. Oye that’s good.
Serves 4. My Cost Approx $ 2.65 Total – about 67 cents per serving.