Braised Romaine and White Beans

By • September 5, 2012 4 Comments



Author Notes: I've always loved greens and beans and with a vegetable crisper filled with romaine, I thought I'd give it a try with lettuce. I really like the warm bitter bite of the romaine.inpatskitchen

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Makes 2 to 3 as a side

  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 Romaine lettuce hearts, chopped
  • 1 teaspoon ground fennel seed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup chicken broth
  • 1 1/2 cups cooked white beans (Great Northern or Canellini) divided
  • 3 or 4 fresh basil leaves, thinly sliced
  • Parmesan shavings for serving
  1. In a medium size sauce sauce pan, gently saute the garlic in the olive oil for a minute or two until fragrant. Add the chopped Romaine and give everything a stir.
  2. Add the salt, pepper, ground fennel and chicken broth and simmer everything for about 10 minutes.
  3. Mash 1/2 cup of the beans with the back of a fork and add them to the pot. Continue to simmer another 3 or 4 minutes.
  4. Add the remaining cup of beans, stir and heat until everything is nice and warm. Stir in the basil. Serve garnished with the parmesan shavings.

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