Smoky Greens and Beans

A few days ago when I was working at the Co-op, a woman who attended one of my classes on cooking with greens, approached me and remarked how much she'd enjoyed my class. She said that in particular, she frequently makes a dish I taught called Smoky Greens and Beans. I had kind of forgotten about this dish, and it hasn't been in my rotation for awhile, so it was great to be reminded of it. She also commented that when she makes it she adds sausage, so I decided to try adding some veggie sausage, and it was delicious. Normally I serve this dish over brown rice, but the Co-op has prepared polenta on sale, and I've been meaning to try it forever- you just slice it up and fry it in a tiny bit of oil. It was a pretty nice base for this dish. Admittedly, this is not the prettiest dish I've ever made, but it's cheap, healthy, and tastes great. It makes a big batch- probably about enough for four generous servings.

Smoky Green and Beans
from Bon Appetit, November 2009

ingredients

2-3 sausages (I used Field Roast Italian veggie sausages)

2 tablespoons olive oil

1 large onion, chopped

2 garlic cloves, chopped

1 14 1/2-ounce can diced tomatoes in juice (I like Muir Glen petite diced in adobo sauce)

1 1/2 teaspoons smoked paprika (this dish is pretty spicy, so decrease to 1tsp if you prefer less spice)

1 141/2-ounce can vegetable broth

8 cups coarsely chopped assorted greens (such as kale, mustard greens, and collard greens; about 1 large bunch)

1 15-ounce can cannellini (white kidney beans), drained

Grated Manchego or Parmesan cheese (optional)

preparation

Cut sausages into rounds and fry in a little oil. Set aside. Heat oil in heavy large pot over medium high heat. Add onion and sauté until soft and beginning to brown, about 6 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and paprika; stir 1 minute. Add broth and greens; bring to boil, stirring often. Reduce heat to medium-low, cover, and simmer until greens are wilted and tender, stirring occasionally, about 15 minutes. Stir in beans and cooked sausage  simmer 1 minute to heat through. Divide among bowls (rice or cooked polenta go on the bottom if you're using that); sprinkle with cheese, if desired