Thanks for sharing Ben. I made with dill instead of basil (as that's what I had on hand) and the chickpeas. Was delicious with a little bit of goat cheese tossed in after cooling.
This white beans and greens recipe from the NYTimes has become a big favorite in my house. I've tried it with escarole, kale, and swiss chard (separately). The latter is my favorite. It's best with the optional shredded mozzarella added.
What a fresh take on garbanzos! I’ll share that when making my New Year’s Day black eyed peas and collards this year I used a Southern Living trick to take the dreaded gas out of the beans and it totally worked! You add a half carrot to your bean pot for the entire duration of the cook. Some say this is a myth but no Beano was needed in our household!
I made this with Cannellini beans because I couldn't find canned limas and it was delish! Thanks for sharing
Looks delicious! Lots of great bean recipes in Jenny Rosenstrach’s The Weekday Vegetarians
Oh great! I just purchased her latest book.
Thanks for sharing Ben. I made with dill instead of basil (as that's what I had on hand) and the chickpeas. Was delicious with a little bit of goat cheese tossed in after cooling.
This one was a big hit in my household: https://cooking.nytimes.com/recipes/1025202-taverna-salad
This white beans and greens recipe from the NYTimes has become a big favorite in my house. I've tried it with escarole, kale, and swiss chard (separately). The latter is my favorite. It's best with the optional shredded mozzarella added.
Here's a gift link: https://cooking.nytimes.com/recipes/1021902-braised-white-beans-and-greens-with-parmesan?unlocked_article_code=1.vk4.ZOAw.m1r3tBJe7IEl&smid=share-url
What a fresh take on garbanzos! I’ll share that when making my New Year’s Day black eyed peas and collards this year I used a Southern Living trick to take the dreaded gas out of the beans and it totally worked! You add a half carrot to your bean pot for the entire duration of the cook. Some say this is a myth but no Beano was needed in our household!
This is your fresh, herbaceous chickpea dish to start off the new year! Thanks for posting. Looks delish.