I'm putting this on my blog so I don't lose it. It's from Deborah Madison's Vegetarian Suppers and is one of the best ways to get vegetables. I had to return the book to the library and now I can't find my copy of the recipe. Thank goodness she posted it on her blog:
Braised Mixed Greens and garlicky beans on toast
Serves 3 to 4
Any mixture of greens can be spooned over garlic-rubbed toast, as it is here, pasta, or polenta. For wine, try a Spanish red, such as a Grenache-based Priorat wine or a Spanish white Alberinio.
1 tablespoon olive oil, plus extra for finishing
1 small onion, finely diced
2 plump garlic cloves, 1 slivered, 1 halved
1-pound greens, such as chard mixed with the tips and leaves of broccoli rabe, or a mix of small braising greens, washed and chopped
sea salt and freshly ground pepper
if available, a few leaves to a few handfuls sorrel, 5 or 6 lovage leaves, or a handful each of chopped cilantro and parsley
1 1/2 cups cooked beans (borlotti, cannellini, etc.), made from scratch or canned
3 to 4 slices chewy country bread
shaved Parmesan cheese or crumbled Gorgonzola
- Heat the oil in a large skillet or Dutch oven. Add the onion and cook over medium-high heat, stirring occasionally. Once the starts to soften a bit, after 3 to 4 minutes, add the slivered garlic. Cook a minute more, and then add the greens and any herbs. Season with 1/2 teaspoon salt.
- As the greens cook down, turn them in the pan to bring the ones on top closer to the heat. Once they’ve all collapsed, add 1/2 cup water or bean broth, lower the heat, and cook, partially covered, until tender. Depending on the greens you’ve chosen, this could take as little as a few minutes or as long as twenty. Just make sure there’s some liquid in the pan, for in the end you’ll want a little sauce. When the greens are done, add the beans, heat them through, then taste for salt, and season with pepper.
- Toast the bread and rub it with halved garlic. Arrange on plates and spoon the greens and beans over the top. Drizzle extra olive oil on top. Garnish with the cheese and serve.