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.
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Servings 4
Ingredients
3tbspunsalted butter, divided
¼cuppanko breadcrumbs
1large turnip, medium dice
8cupbraising greens (kale, collard & chard)
114-ounce can cannellini beans, drained & rinsed
1tbspshredded Parmesan
Salt & pepper to taste
Instructions
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 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.