Braised Romaine and White Beans

September 5, 2012

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

Makes: 2 to 3 as a side

Ingredients

  • 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
In This Recipe

Directions

  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.

More Great Recipes:
Fennel|Vegetable|Bean|One-Pot Wonders|Gluten-Free|Vegetarian|Side

Reviews (4) Questions (0)

4 Reviews

luvcookbooks September 6, 2012
this is a great combination, also good in a soup
 
Author Comment
inpatskitchen September 6, 2012
Thanks luvcookbooks! I actually make an escarole and bean soup which we love...hm, might have to post!
 
Author Comment
inpatskitchen September 5, 2012
Thanks aargersi! Yep! Everything on hand ...
 
aargersi September 5, 2012
I love beans and green too! This sounds like a great version of them. Plus these are ingredients that most of us have on hand most of the time - bonus!!!!