Channel: Jerry James Stone

Category: Howto & Style

Tags: how tobeans and greensside dishesrecipeside dish recipescooking hackbeans and greens recipe italianhow to makefoodscarola e fagiolicooking showside dishfood hackvegetarian recipecooking showscooking channelvegetariancooking videobeans and greens recipehow to cookcooking

Description: A side dish version of Italian greens and beans (scarola e fagioli) that's packed with nutrient-rich kale and chard, and turnips - a vitamin C powerhouse! Plus how to store greens for weeks. Get live-streams, exclusive content, e-cookbooks, early access to recipes and cooking hacks, and much much more. Join me @ Patreon for any amount or just $1/month. patreon.com/jerryjamesstone Full Recipe + Ingredients: jerryjamesstone.com/recipe/white-beans-greens-with-turnips-parmesan 3 tablespoons unsalted butter, divided ¼ cup panko breadcrumbs 1 large turnip, medium dice 8 cups braising greens (kale, collard & chard) 1 14-ounce can cannellini beans, drained & rinsed 1 tablespoon shredded Parmesan Salt & pepper to taste Melt 1 tablespoon of butter in a large saute pan. Add the ¼ cup of panko breadcrumbs and saute over a medium low heat until golden brown and crispy. About 2 minutes. Remove breadcrumbs from the pan and set aside. Melt the remaining butter in the saute pan and add the 1 diced turnip. Saute at medium until fork tender. About 10 minutes. Add in the 8 cups of braising greens and cook them til they just begin to wilt. About 2 minutes. Add in 1 can of cannellini beans and sauté for another minute. How to Store Greens: Line a large airtight container with paper towels and add the greens. Stored in the fridge this way, they can keep fresh for weeks. Top off with the toasted breadcrumbs and Parmesan cheese. Salt and pepper to taste. Enjoy! Follow: facebook.com/jerryjamesstonedotcom twitter.com/jerryjamesstone