Winter Greens
Beans and Greens Are the Perfect Winter Meal
Italian Americans lay claim to this dish, but there’s a version of it across cultures
Italian Americans in Northern New Jersey, Philadelphia, and parts of the Rust Belt lay claim to scarola e fagioli, traditionally made with cannellini beans and escarole, but you can find the dish across cultures. I never tire of the combination, especially because there are so many possible variations.
Add the greens after the beans are almost done so the beans are creamy and the greens silky without disintegrating. Start with cooked or canned beans here if you prefer; cook them with the greens, chop the onion, and omit the bay leaf and clove.
Other beans you can use: any white or ivory bean, including soybeans. Other greens you can use: escarole, romaine, any cabbage, mustard or turnip greens, kale or collards, spinach, bok choy, arugula, watercress.
Beans and Greens
Makes: 4 servings
Time: 1 to 2 ½ hours, depending on the bean
Ingredients
8 ounces dried white beans or chickpeas, washed, picked over, and soaked if you have time
