cannellini beans and wilted greensrating:
Preparation Time: overnight
Cooking Time: 1 hour
2 cups dried cannellini beans, soaked overnight
bouquet garni: celery, thyme, parsley, bay leaf
6 cups water or chicken stock
salt and pepper
1 large bunch kale, chard or spinach, chopped
6 cloves garlic, finely chopped
5-6 tbsp olive oil
1 tbsp rosemary leaves, chopped
extra virgin olive oil
Drain the beans and put in a heavy-bottomed pot with the bouquet garni, onion and carrot.
Cover with water or stock and bring to the boil, then reduce to a simmer, season with salt and cook until the beans are very tender, at least 45 mins. Remove from the heat and take out the bouquet garni, carrot and onion.
Sauté the garlic and rosemary in olive oil for 1 min. Add the beans and a cup of their cooking liquid and simmer for 5 mins, until some of the beans have crumbled apart.
Add the greens and stew together, uncovered, until the greens are wilted and tender. Season with pepper and serve drizzled with extra virgin olive oil.