A Jerry James Stone Recipe
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Ingredients
- 3 tbsp unsalted butter, divided
- ยผ cup panko breadcrumbs
- 1 large turnip, medium dice
- 8 cup braising greens (kale, collard & chard)
- 1 14-ounce can cannellini beans, drained & rinsed
- 1 tbsp shredded Parmesan
- Salt & pepper to taste
Instructions
- Melt 1 tablespoon of butter in a large saute pan. Add the ยผ 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 saute 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!
