White Beans & Greens Casserole
Source of Recipe
AMA Family Health Cookbook
List of Ingredients
1 pound turnip or mustard greens, torn
3/4 tablespoon extra virgin olive oil
3 cloves garlic, finely chopped
1 3/4 cups chicken stock
2 cans white beans, rinse and drain
2 cups chopped seeded tomatoes
1 teaspoon dried thyme
1 1/2 teaspoons crumbled dried sage
1/2 teaspoon cayenne pepper
salt to taste
1 1/4 cups fresh bread crumbs
1/2 teaspoon black pepperRecipe
Cook fresh greens in pot of lightly salted boiling water until almost tender, 10-15 minutes. Drain into a colander, pressing on the greens to remove the extra water, then set aside. Heat the oil in large skillet. Add the garlic and cook,s stirring, for 1 minute. Stir in the broth and beans and bring to a simmer. Use a large spoon to mash about one quarter of the beans against the side of the pan to thicken the mixture.
Add the cooked fresh greens along with the tomatoes, sage, thyme, savory, and cayenne to the bean mixture. Simmer, uncovered, over medium heat until the mixture becomes somewhat reduced and thickened, about 15 minutes. Season with salt to taste and transfer to a 2 quart baking dish. The recipe can be made 1 day ahead to this point and refrigerated.
Preheat oven to 375ºF. Sprinkle crumbs and pepper evenly over the casserole. If the casserole is freshly made, bake uncovered until casserole is heated through and the crumbs are lightly browned, about 25 minutes. If it has been refrigerated, cover the casserole with foil and bake until nearly heated through, about 20 minutes. Uncover and bake until it is hot and the crumbs are browned, 10-15 minutes longer. Serves 4.
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