I love the greens from our garden and, really, never get tired of cooking them in a very simple way. Usually, I saute onions in olive oil, then add the greens (collards, kale, chard, mustard and turnip greens, in whatever combination was available on a gardening day). I saute it all a bit, then add just enough water to facilitate steaming, and steam, covered, until the greens are tender. Usually, I season with just salt, pepper and a little celery salt. It’s perfect! We not only eat it hot with our dinner but, also, I put it cold on my salads for lunch.
But, tonight, I wanted to try something different. I turned to Deborah Madison’s “Vegetarian Cooking for Everyone” cookbook, my “bible” over the summer when the veggies are fresh and varied. I chose the recipe “Kale and Cannellini Beans” but I used a mixture of greens from the Garden, kale along with Swiss chard, collard greens and some turnip greens (from salad turnips) instead of just kale. I also used a vidalia onion. Otherwise, I pretty much followed the recipe, though I used a bit more olive oil (2 Tbsp instead of 1.5) and garlic (4 instead of 2 cloves). I used organic canned white kidney (cannellini) beans from Trader Joe’s, thoroughly rinsed. I also used dried rosemary from Penzey’s, though it would have been better to have taken fresh rosemary home from the Garden. I was too lazy to drive back up there to take some. I used a very yummy Nobilo New Zealand Sauvignon Blanc for the dry white wine. A bit of overkill, I guess, but it was what we had. (I drank a glass while cooking the dish, and it was much appreciated.) Enjoy!