Beans and Greens Soup

Developed June, 2021. Makes a satisfying breakfast, brunch, or lunch dish.

4 c bok choy, Swiss chard, or escarole, leaves separated from stems
1 T olive oil
1 t ground cumin
1 t ground coriander
1 t minced garlic
2 T dry onion
1 14.5 oz can southern-style pinto beans (Bush™ is good)
2 cans of water
1 t salt
1 t sugar
freshly-ground pepper to taste.
2 oz deli or home-cooked chicken meat, diced (optional)

Cut the rinsed stems into bite-size pieces and the leaves into 1-inch squares. Heat oil over medium-high in a three-quart saucepan until it's 325 F. Add the spices and garlic, and stir for 30 seconds. Immediately add the stems and stir well. Keep frying the stems with occasional stirring until tender, about 10 minutes. Add the reserved leaves, cook for a minute and stir in the beans, water, dry onion, salt, and sugar. Cook gently with occasional stirring for another 10 minutes. Serves 3 or 4.

Turnip Greens with Country Ham

A Signature Dish. Recorded 4 July 2000; updated October, 2006 and January, 2009. Serves 4 generously. In this two-step recipe, first, a flavorsome stock is quickly prepared, and then, the greens are slowly cooked in this 'pot liquor'. Both greens and liquor are served together.

1 lb frozen chopped turnip greens + turnip pieces, or 1 lb fresh greens (turnip, kale, and/or mustard; collards) washed, drained, trimmed, cut into 2 inch pieces
1 c of water
3 T low-fat margarine
1 oz country ham trimmings, coarsely chopped
2 T dried minced onion
1/4 t crushed red pepper
1/2 t salt
1 T apple cider vinegar
1 t sugar
1/4 t ground black pepper
1/2 t mustard powder

Microwave:
Combine all ingredients except the greens in a covered 1-1/2 qt glass bowl. Microwave for 4 minutes on high, stirring once. Add the greens and stir. Microwave 2 minutes on high. Stir and microwave another 2 minutes. Stir and microwave for 30 minutes on 20% power, stirring half way through.
Stove top:
Combine all ingredients except the greens in a large saucepan. Bring to a gentle boil and simmer 5 minutes. Add the greens, return to a gentle boil, turning a few times, for 5 minutes. Cover, reduce heat to a simmer for 30-35 minutes, stirring occasionally, until tender. Add water as needed.

Beans and Greens

Beans and Greens at Their Wurst

Developed from an Internet consensus. Prepared with chard, February 14, 2009; prepared with escarole, February 22, 2009. A Family Favorite.

3 T olive oil, divided
large head escarole, or
large bunch Swiss chard
salt and pepper to taste
1/4 t crushed red pepper flakes
1 large clove garlic, sliced thinly
2 (15-1/2 oz) cans cannellini (white kidney) beans, undrained
2 T chopped fresh parsley

In a saucepan, heat a 1 T of olive oil over medium heat. Stir in garlic. When fragrant, stir in beans with juices, and simmer until creamy, about 10 minutes. Keep covered off heat. 
To prepare chard, soak and rinse to remove any soil. Drain well. Trim and discard tough ends, cut off stems and slice into half-inch pieces. Slice leaves in half lengthwise and then into 1.5 inch-wide strips crosswise. Escarole: cut head in half lengthwise and then crosswise into 1.5 inch-wide strips. While beans are cooking, heat 2 T olive oil in a heavy 12-inch skillet over medium heat. Toss in chard stems, turning to coat with oil, and saute 1 to 2 minutes. Add the chard leaf pieces. For escarole, add all at the same time. Season the greens with salt, pepper, and crushed red pepper flakes. Cook, turning occasionally with tongs, until tender (about 5 minutes for escarole, 10 minutes for chard). When tender, stir greens and parsley into beans; simmer about 10 minutes more. Cover, and hold 10 minutes for flavors to mature and to thicken. Drizzle a little olive oil over each serving. 
Pairs nicely with a crisply-fried breaded pork chop, grilled baby-back ribs, or beer-braised sausage. For a vegan or vegetarian meal, substitute a crusty bread (e.g., Tuscan or baguette) or freshly-baked biscuits and butter.  Serves 4 to 6.

Turnip Greens

First recorded July 4, 2000 and updated often. A Signature Dish and Family Favorite, and a Superfood to boot, jammed with hard-to-get vitamins and minerals. The family loves and eats it readily, seeking seconds, even thirds, and will snack on between meals.

1 lb frozen turnip greens + turnips, or 1 lb fresh greens (turnip, kale, and/or mustard, trimmed, washed thoroughly, drained, and cut across into 2 inch pieces

Pot liquor

1 c of water
3 T low-fat margarine
1 oz country ham, coarsely chopped
2 T dried minced onion
1/4 t crushed red pepper
1/2 t salt
1 T apple cider vinegar
1 t sugar
1/4 t ground black pepper
1/2 t mustard powder

Microwave Method:
Combine pot liquor ingredients in a covered 1-1/2 qt glass bowl. Microwave for 4 min on high, stirring once. Add the frozen greens and stir. Microwave 2 minutes on high. Stir and microwave another 2 minutes. Stir and microwave for 30 minutes on 20% power, stirring half way through.
Stove Top Method:
Combine pot liquor ingredients in a large saucepan. Bring to a gentle boil and simmer 5 minutes. Add the greens, return to a gentle boil, turning a few times, for 5 minutes. Cover, reduce heat to a simmer for 30-35 minutes, stirring occasionally. Add water as needed. Serves 4 to 6.