no meat today

After yesterday's comments, I am going to relax with the greatest of all foods--beans and greens. Let me say that if you are a bean aficionado or wishing to become one, check out Rancho Gordo-- ranchogordo.com this gentleman is dedicated to the growing of heirloom beans. They are heaven.

So, in almost every culinary tradition there is some type of dish that uses beans and greens as a staple. I like to refer to these peasant dishes to the "cucina rustica" from my Italian heritage.

Method:

saute' a dice of carrot, celery,onion and garlic in olive oil with some sage and rosemary.* add 1-1/5 cups of cannellini or borlotti beans with the liquid they have been cooked in and heat them gently to allow the flavors to marry.

now, in another saute' pan, heat some olive oil and 3-4 cloves of crushed garlic. when the garlic renders some aroma add your washed, salted greens--(roughly chopped escarole, kale, broccoli, mustard greens your choice) and saute' until wilted. I usually don't do a mixture of the greens because sometimes I'm in the mood for broccoli, sometimes escarole.

Place the beans and greens side by side on a serving platter

or divide into pasta bowls to eat. This dish may also be eaten with a grain like short grain brown rice, polenta or, of course, pasta.
In summer, it's good with a Caprese salad and some crostini.