Mixed greens and white bean stew with parmesan and balsamic
I came across this recipe the other week and was so excited. Finally, something to do with all of the greens! The ones taking over my fridge! I bought the remaining ingredients I needed on Sunday, prepared to make the recipe immediately. And then it became Monday. And Tuesday. And so on. Until finally it got to Friday and no mixed green and white bean stew had been created. This week was just one of those weeks where I’ve been getting home at 8 and the last thing I am thinking of doing is chopping vegetables for an hour. Some nights (or maybe all of them, if you’re me this week) you just have to order pizza.
Finally last night I had the time and energy to actually break into the kitchen and the stew of week-long anticipation was made. It did not disappoint. It was just what I was looking for. Something vegetable-y, with some umami goodness thrown in on top (poached egg, shaved parmesan, and balsamic).
Mixed greens and white bean stew with balsamic and parmesan
1 pound chard, collard greens, or other greens
3 tablespoons olive oil
1 cup chopped carrots
1 cup chopped celery
1 cup chopped shallots (3-4 medium)
2 garlic cloves, finely chopped
1 cup dry white wine
2 15-ounce cans (or about 3 3/4 cups) white beans, drained and rinsed
1 15-ounce can vegetable or chicken broth
1 28-ounce can tomatoes (whole or crushed)
Salt and freshly ground black pepper
3 fresh thyme sprigs
1 bay leaf
Fresh grated parmesan cheese
Heat olive oil over medium. Add carrots, celery, shallots and garlic and saute for 15 minutes or until soft.
While vegetables are sauteeing, bring a medium pot of salted water to boil and blanch chard or other greens for one minute. Drain and squeeze out extra water. Coarsely chop and set aside.
Add wine and cook 3-5 minutes until reduced by three-fourths. Add beans, broth, tomatoes, a few pinches of salt, freshly ground black pepper, thyme and bay leaf and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Add chard and cook for 5 minutes more. Remove thyme and bay leaf.
Poach eggs. When serving stew, ladle into bowls and place one poached egg on top. Garnish generously with freshly grated parmesan, a drizzle of aged balsamic vinegar, and salt and pepper. And maybe some nice crusty bread to top it all off.