Greens and Beans

Vegetables and I are still a work in progress. It’s true I’ve dropped 185 pounds via DDPYOGA and clean eating, but I’ve yet to develop a burning passion for eating my veggies as regularly as my nutritionist (and DDP and Terri Lange) say I should.  Often, I modify their obtrusive texture by transforming them into velvety purees or comforting soups.

Case in point:  the succulent soup recipe below that my significant other (a trained chef) made me last night for dinner. He adapted it from the cookbook that Albany, N.Y.’s incomparable Cafe Capriccio published 20 years ago.

It’s a simple, easy recipe that I love for both its flavor and ability to deliver a nutritional punch of fiber, greens, and in this case, protein (I made it the main course by topping it with two eggs poached in chicken broth).  It was a glorious meal, not just because it tasted so good, but because I evaded the dubious task of having to down a big bowls of cold greens. Instead, I sat down to a nice, piping hot bowl of THIS!

Greens and Beans

4 large cloves garlic chopped

1 1 pound can cannelini beans
1 large bag spinach or one head kale
5 strips bacon cooked and chopped (not crisp)
6 cups chicken stock (we used Swanson’s low-sodium)
3 twists fresh pepper
dash sea salt
Tbs. Olive Oil
1 Tbs. bacon grease

In a large wok or Dutch oven, blanch garlic and olive oil and cook until just softened over medium heat. Add greens and wilt. Add beans, chopped bacon, and stock, and simmer for 20 minutes. Serve.  Optional: sprinkle with Peccorino cheese (a sheep milk cheese similar to parmesan); or top with two eggs poached in chicken broth.