Beans and Greens

I like canned beans. I like the mushy texture. I'm growing to like the viscous liquid they're packed in. Generally, I'd drain the beans and rinse them well. But when used judiciously, the liquid in the can thickens dishes and adds a pleasant creaminess.

Our garden is ripening. Pea pods have appeared, though they still resemble snow peas. A single green fruit adorns one tomato plant. Most of the spring greens have aged to the point of toughness and bitterness, though we can still pluck the occasional tender leaf. The beats are of varying size. Yesterday I thinned them, primarily to get the leaves, which I turned into beans and greens.

Saute half a chopped onion in olive oil.

Add some cleaned, chopped greens like beet greens, chard, kale (from which you've cut out the tough central stem). Use more than you think, they'll cook down significantly. Season well with salt and pepper.

After the greens reduce, about two minutes, add a few cloves of chopped garlic and half a can of white beans, with a little bean liquid. Add half a cup of chicken or vegetable stock or water, and a bit more salt. Add a pinch of red pepper flakes.

Cover and let cook on a low heat for about 15 minutes. Remove lid. If too moist, allow to simmer lidless for a few minutes.