Food recipes
Stewed Giant Lima Beans, Dandelion Greens, Feta
Stewed Giant Lima Beans, Dandelion Greens, Feta
Ingredients:
1 pound dried giant lima beans
2 tablespoons olive oil
1 large yellow onion, chopped
2 medium garlic cloves, minced
1 quart vegetable broth
1 can (15 ounces) diced tomatoes
¼ cup dry white wine, such as Chardonnay
2 teaspoons dried oregano
½ teaspoon red pepper flakes
8 ounces small dandelion greens, washed and cut into 2-inch pieces
¼ cup white wine vinegar
2 tablespoons chopped fresh dill fronds
¼ teaspoon salt
8 ounces feta cheese, crumbled
Directions:
1. Soak the beans in a large bowl of cool water for at least 12 hours but not more than
16 hours. Drain the beans in a colander set in the sink.
2. Set a large saucepan over medium heat for a few minutes, then swirl in the oil. Add
the onion and cook, stirring often, until translucent and soft, about 4 minutes. Add the
garlic and cook, stirring all the while, for 30 seconds.
3. Add the broth, tomatoes, wine, oregano, and red pepper flakes. Stir in the drained
beans, increase the heat to high, and bring to a simmer, stirring occasionally. Cover
the pan, reduce the heat to low, and simmer slowly for 1 hour. Uncover and cook,
stirring occasionally, until the beans are tender and much of the liquid has been
absorbed, about 1 hour longer.
4. Meanwhile, bring a medium saucepan of water to a boil over high heat. Add the
greens and blanch for 1 minute from the moment they hit the water. Drain the greens in
a colander set in the sink and shake dry.
5. Stir the greens into the saucepan with the beans, along with the vinegar, dill, and
salt. Simmer slowly, covered, for 10 minutes over low heat, stirring occasionally but
gently. Ladle into small, shallow soup bowls and crumble the feta on top.
• AHEAD
•
Blanch the greens up to 6 hours in advance. Store, covered, at room temperature.
• NOTES
•
The desired consistency in step 3 is not soup but stew, thick but not at all dried out. If the mixture dries too
quickly, add more broth and reduce the heat further.
•
If the greens won’t fit in the saucepan all at once, stir in a third or half, wait for them to wilt, then stir in
more, until you can get them all in the water.
• A MENU
SMALL PLATE: Stewed Giant Lima Beans, Dandelion Greens, Feta
LARGE PLATE: Grilled Cauliflower, Thai Chili Sauce, Sweet Potato Puree
PASTA: Fig/Olive Ravioli, Cardamom/Orange Flower Cream
DESSERT: Pecan/Coconut Cake, Orange Marmalade
• POUR
A delicate but perfumed cava to give sweet, light bubbles to an otherwise dense and satisfying stew
Baked Artichokes, Dulse Flakes, Pine Nuts
6 SERVINGS
This Roman casserole is traditionally made with anchovies, but we’ve
replaced them with dulse flakes for a briny, more subtle flavor that better
foregrounds the nosy essence of the pine nuts. Although we most often
Ingredients:
1 pound dried giant lima beans
2 tablespoons olive oil
1 large yellow onion, chopped
2 medium garlic cloves, minced
1 quart vegetable broth
1 can (15 ounces) diced tomatoes
¼ cup dry white wine, such as Chardonnay
2 teaspoons dried oregano
½ teaspoon red pepper flakes
8 ounces small dandelion greens, washed and cut into 2-inch pieces
¼ cup white wine vinegar
2 tablespoons chopped fresh dill fronds
¼ teaspoon salt
8 ounces feta cheese, crumbled
Directions:
1. Soak the beans in a large bowl of cool water for at least 12 hours but not more than
16 hours. Drain the beans in a colander set in the sink.
2. Set a large saucepan over medium heat for a few minutes, then swirl in the oil. Add
the onion and cook, stirring often, until translucent and soft, about 4 minutes. Add the
garlic and cook, stirring all the while, for 30 seconds.
3. Add the broth, tomatoes, wine, oregano, and red pepper flakes. Stir in the drained
beans, increase the heat to high, and bring to a simmer, stirring occasionally. Cover
the pan, reduce the heat to low, and simmer slowly for 1 hour. Uncover and cook,
stirring occasionally, until the beans are tender and much of the liquid has been
absorbed, about 1 hour longer.
4. Meanwhile, bring a medium saucepan of water to a boil over high heat. Add the
greens and blanch for 1 minute from the moment they hit the water. Drain the greens in
a colander set in the sink and shake dry.
5. Stir the greens into the saucepan with the beans, along with the vinegar, dill, and
salt. Simmer slowly, covered, for 10 minutes over low heat, stirring occasionally but
gently. Ladle into small, shallow soup bowls and crumble the feta on top.
• AHEAD
•
Blanch the greens up to 6 hours in advance. Store, covered, at room temperature.
• NOTES
•
The desired consistency in step 3 is not soup but stew, thick but not at all dried out. If the mixture dries too
quickly, add more broth and reduce the heat further.
•
If the greens won’t fit in the saucepan all at once, stir in a third or half, wait for them to wilt, then stir in
more, until you can get them all in the water.
• A MENU
SMALL PLATE: Stewed Giant Lima Beans, Dandelion Greens, Feta
LARGE PLATE: Grilled Cauliflower, Thai Chili Sauce, Sweet Potato Puree
PASTA: Fig/Olive Ravioli, Cardamom/Orange Flower Cream
DESSERT: Pecan/Coconut Cake, Orange Marmalade
• POUR
A delicate but perfumed cava to give sweet, light bubbles to an otherwise dense and satisfying stew
Baked Artichokes, Dulse Flakes, Pine Nuts
6 SERVINGS
This Roman casserole is traditionally made with anchovies, but we’ve
replaced them with dulse flakes for a briny, more subtle flavor that better
foregrounds the nosy essence of the pine nuts. Although we most often
Printed from https://recipe.bluelayer.org/recipe/71595/stewed-giant-lima-beans-dandelion-greens-feta