Autumn brings with it a whole new menu. Out are the grilled veggies and burgers and in come roasted root vegetables, soups and stews. In the summer, the thought of turning on the oven or even stove-top can be exhausting. The heat of summer means you don’t want to make your house any more uncomfortable. Everything changes though in September and October, suddenly cooking is appealing, baking cookies a joy.
Looking for something tasty to welcome autumn? Here is a recipe for one of my favorites, beans and greens. This dish can be used as a main meal or as a side to braised short-ribs, pork chops or a perfectly baked chicken.
Beans and Greens
1 medium onion, chopped
1 t. thyme
1 t. red pepper flakes
1 bunch greens (kale or chard) sliced thin
2 cloves garlic, finely diced
1 can white beans (small white beans or cannellini beans)
2 c. diced tomatoes
1/2 shredded Romano cheese
- In a large saute pan, heat about 1 tablespoon of olive oil. Add onions and cook for about three to four minutes. Season with salt and pepper.
- Stir in kale stems and cook for another three minutes or until the onions begin to look translucent. Mix in the kale leaves and add the thyme and red pepper. Set on a medium-low heat and let cook for fifteen minutes or until the greens are soft.
- When kale is tender, stir in the drained can of beans. Once warmed through, mix in the diced tomatoes and let cook for an additional 10 minutes, stirring occasionally.
- Remove from heat and sprinkle the Romano cheese on top. Serve.