Main Dish recipe using lettuce greens
Cannellini Beans with Herbs and Salad Greens
Here’s a great main dish recipe for when you have too much lettuce from your garden!
The original recipe calls for prosciutto ham but I leave it out because the herbs provide great flavor by themselves. Digesting meat creates heat which isn’t needed this time of year (July) so I often turn to Vegetarian recipes.
I think I heard this recipe on KSL readio; Recipe Courtesty of Giadi De Laurentiis.
I’ve made note of the changes I’ve made to the recipe.
INGREDIENTS
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh sage leaves (I used ½ tsp. ground dry sage – you might like more)
• 1 teaspoon chopped fresh thyme leaves (probably ¼ tsp. dry)
• 1 (14 1/2-ounce) can diced tomatoes with juices
• 2 (15-ounce) cans cannellini beans, rinsed, drained (in a pinch I’ve used other beans; I even rinsed pork and beans once for this recipe)
• Optional: 2 ounces prosciutto ham, coarsely chopped (prosciutto gives a unique flavor but I have also used thinly sliced pork roast; bacon or thinly sliced ham could also work;or as I said before, leave the meat out)
• Salt and freshly ground black pepper to taste
• 3 cups arugula or mixed baby greens (or spinach)
DIRECTIONS
1) Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 30 seconds. Stir in the sage and thyme. Add the tomatoes. Increase the heat to medium-high and simmer for 2 minutes. Add the beans.
2) Simmer until the tomatoes are tender and the juices evaporate by half, about 5 minutes. Turn off heat and stir in the prosciutto (or bacon), being careful not to overcook it. Season the beans, to taste, with salt and pepper.
3) Arrange the arugula or mixed baby greens over a platter. Spoon the beans over the greens and serve. (I just let everyone fix their own plate of greens and spoon as many beans as they want over the greens. That way the leftover lettuce isn’t wilted.
Enjoy! I hope you love it too!
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