Beans and Greens

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            FOOD FUNNY
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Thanks again to Anna Welander for passing this along:

Things in Your Fridge You Should Probably Toss

8. Brown Jell-O.

7. Sure, it's pretty ... but that unknown organic object sporting
the inch-long, aqua "Don King hair" should probably go bye-bye.

6. The pineapple upside-down cake that has righted itself.

5. The wedding cake tops from your weddings to your first, second and
third wives.

4. That bearded Iraqi dictator shivering in the corner.

3. Anything that has developed the power of locomotion.

2. Anything in a carry-out container from a restaurant that closed
more than six months ago.

And the #1 Thing in Your Fridge You Should Probably Toss...

1. Anything that fails the Lab test: If your Labrador retriever won't
eat it, throw it out.

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            TODAY'S RECIPE
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Today's recipe is an excellent example of how you can cook dried beans
without soaking them first.

Beans and Greens

1 clove
1 medium onion, unpeeled
1 lb (450 g) white beans such as cannellini, white kidney,
Great Northern, rinsed and picked over
1 bay (laurel) leaf
Salt and freshly ground pepper to taste
1 1/2 lbs (675 g) greens such as turnip, mustard, collard,
or kale, coarsely chopped
2-4 cloves garlic, finely chopped
2 Tbs (30 ml) extra-virgin olive oil

Insert the clove into the onion and add to a large pot along with the
beans, bay leaf, salt, pepper, and enough water to cover. Bring to a
boil over high heat. Reduce the heat and simmer partially covered
until the beans are tender but still firm, about 1 hour. Add the
greens to the pot and cook until the beans are very tender and creamy,
30 to 60 minutes. You may drain the beans if you wish, but a little
liquid in the pot can be used as a sauce for the beans. Stir in the
garlic and drizzle with olive oil immediately before serving. Serves
6 to 8.
Received on Wed Jul 7 06:31:53 2004