Silky navy beans with braised collard greens
It is snowing in Upstate New York. Although not frigid, the scene calls for slippers, sweaters, snugly throw blankets and soul warming food. I have the perfect recipe for this scenario! Wrapping up the cleansing month of January (for all those trying to re-set after the holidays) and for my vegetarian friends, I present to you Silky Navy Beans with Braised Collard Greens! This is almost a hybrid cross of a soup and a cassoulet. Being a vegetarian recipe does not mean it is not hardy… This is a simple recipe but packs so much flavor and makes you feel warm from the inside out. Just remember to soak the beans the night before you want to cook this as I’m not a fan of the quick soak. It doesn’t result in the silky interior you’re looking for in the navy bean. I love to make this on Sundays as the beans do take some time to cook.
I usually start them at 3PM for a 6PM dinner.
silky navy beans
8 hours soak time
3 hours cook time
1 lb dried, organic navy beans, picked through – remove any beans that look shriveled or brown
Cover beans in cold water and soak at least 8 hours
After soaking, rinse beans and add to a large pot. Cover beans with 1” of water. Add the following vegetables:
veggies for Beans:
1 medium onion, cut in half (stem to root) keeping the root intact will make it easier to remove the onion from the broth when it’s soft.
1 large carrot, cut into 3 chunks
2 celery stalks cut into 6 chunks
1 Tbsp. kosher salt
1 bay leaf
cook the beans:
Bring to a boil and lower heat to a low simmer, uncovered. Cook for 2 hours. Water will reduce. After the 2 hours remove the vegetables and add an additional 1 ½ to 2 cups of water. You want the beans to be submerged and cook an additional 45 minutes to 1 hour. The beans should be tender, the middles should be very smooth but the beans should still hold their shape. Do not boil as the beans will break resulting in a murky broth. Depending on the pH of your water this process could take more or less time. I find that 3 hours has been the magic time frame since I have very hard water.
braised collard greens
1 Bunch Collard Greens
1 Small Yellow Onion
Kosher Salt
½ - ¾ Cup Organic Chicken Stock (or enough to just cover the greens)
2 tsp Olive Oil
Lemon and/or red pepper flakes
12” skillet with lid, stainless or non-stick
method:
Rinse collards well, remove bottom stalks (below where the leaf begins) and cut greens into large ribbons, ¾” thick. You may use the stalks as well but make sure to cook a little longer to ensure they are soft, you may also rough chop the greens if you prefer this over ribbons.
Cut the onion in half, North to South (pointy top down to root bottom) remove onion skin, turn onion on its side cutting into ½ rings about ¼” thick, discard root bottom. By keeping the root bottom while slicing it keeps the onion in one piece and prevents it from slipping around your cutting board.
In a large skillet, heat the olive oil on medium high heat until it shimmers. Add the onions and the salt. The salt accelerates the cooking of the onion by removing water from the onion. Cook the onion until translucent and beginning to brown.
Add the collard ribbons, stir every 10 seconds until all leaves turn a bright green. Add enough chicken stock to the pan just to cover the greens. Cover, lower heat to low and braise 20-25 minutes until collard leaves and the leaf ribs are soft. You may need to add more stock mid-cooking depending on your burner strength. This process is supposed to be low and slow. The collards should be silky smooth. There will be a little liquid left in the pan, it is flavorful and can be added to your beans.
Plating:
Add 1 cup collard greens to the bottom of a shallow bowl, top with ¾ cup of navy beans with broth. It should be slightly reminiscent of stew or cassoulet. Finish with good olive oil and salt and pepper. I also like to add some red chili flakes for some color and flavor.
*Leftovers*
One Lb. of beans yields 8 servings, while the collards will only yield 4 (if you’re a greens monster like myself) I suggest using the leftover beans as the base for another dinner. I’ve served these beans with pan seared Chorizo and it was dynamite! It would also be good with some sautéed ground chicken.
wine suggestion:
keep warm and enjoy!!!