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Greens and Beans of Provence


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Cuisine: American Vegetarian
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2000 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)

Not all restaurant dishes translate well in the home kitchen, but this specialty of East Atlanta's Heaping Bowl & Brew restaurant is a noteworthy exception. Chef/owner Izzy Semrau was kind enough to share it after a reader requested it in our From the Menu Of . . . column.

Hands on time: 15 minutes  Total time: 1 hour and 15 minutes  Serves: 8

Ingredients:

    1/4 cup olive oil
    1 cup diced onion
    1 tablespoon minced garlic
    8 cups chicken or vegetable stock
    1 (14 1/2-ounce) can diced or crushed tomatoes
    1 teaspoon granulated sugar
    1/4 to 1/2 teaspoon red pepper flakes or to taste
    1/2 teaspoon salt or to taste
    1/2 teaspoon black pepper
    3/4 teaspoon herbes de Provence
    2 (15-ounce) cans Great Northern beans, drained
    2 (15-ounce) cans red kidney beans, drained
    2 bunches turnip greens or kale, cut into 2-inch pieces, washed and dried

Instructions:

Heat oil in a large Dutch oven over medium heat. Add onions and cook just until soft. Add garlic and cook, stirring constantly, until garlic just begins to brown. Add the stock, tomatoes, sugar, pepper flakes, salt, black pepper, herbes de Provence and Great Northern and kidney beans. Bring to a boil. Reduce heat to low and simmer 30 to 45 minutes. Add greens and cook until just tender, another 5 to 10 minutes.
Serve over rice with grated Parmesan cheese, if desired.

Nutrition:

Per serving: 319 calories (percent of calories from fat, 26), 16 grams protein, 46 grams carbohydrates, 9 grams fiber, 9 grams fat, 1 milligram cholesterol, 294 milligrams sodium

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