Salad of White Beans and Greens (Fasolia me Horta)
Salad of White Beans and Greens (Fasolia me Horta)
10 servings
During the weeks before Easter, the women and children of Hydra collect basketfuls of the wild greens that grow on the hillsides. The greens are used in salads and soups.
Ingredients:
1/2 lb. dried white beans, such as cannellini or great northern (10 cups) 1 1/2 lbs. greens, such as Swiss chard, beet, spinach, collard or mustard, stems trimmed, well washed (12 cups) 1 onion, halved and thinly sliced 1 Tbsp. red- or white-wine vinegar 1/2 tsp. sugar 1/2 cup Greek black olives, pitted and coarsely chopped 3 Tbsp. balsamic vinegar 1/4 cup finely chopped fresh parsley 1 Tbsp. drained capers 1 Tbsp. olive oil, preferably extra-virgin 1 clove garlic, finely chopped salt & freshly ground black pepper to taste
Instructions
Sort beans, discarding any debris. Rinse and place in a large bowl. Cover with cold water and let soak for at least 8 hours or overnight. (Alternatively, in a large pot, cover beans with water and bring to a boil. Boil for 2 minutes. Remove from the heat and let stand for 1 hour.) Drain beans and place in a large saucepan. Cover with fresh water and bring to a boil. Reduce heat to low and simmer, covered, until tender, about 45 minutes, adding water if necessary. Drain and refresh with cold water. Set aside.
With the water still clinging to the leaves, place greens in a large pot. Cover and cook over medium-high heat, stirring occasionally, until just wilted, 2 to 3 minutes. Drain, pressing out as much liquid as possible. Chop roughly.
In a small, nonreactive saucepan, combine onions, vinegar and sugar. Cover and bring to a boil. Immediately, remove from the heat and let stand, covered, to bathe onions in their own pickling steam for a few minutes.
In a large serving bowl, combine the reserved beans, greens, onion mixture and remaining ingredients. Taste and adjust seasonings. (The salad can be prepared ahead and stored, covered, in the refrigerator overnight. Bring to room temperature before serving.)
Nutritional Information:
Per serving:
133 calories
3 g total fat (0 g sat)
0 mg cholesterol
21 g carbohydrate
7 g protein
6 g fiber
181 mg sodium
10 servings
During the weeks before Easter, the women and children of Hydra collect basketfuls of the wild greens that grow on the hillsides. The greens are used in salads and soups.
Ingredients:
1/2 lb. dried white beans, such as cannellini or great northern (10 cups) 1 1/2 lbs. greens, such as Swiss chard, beet, spinach, collard or mustard, stems trimmed, well washed (12 cups) 1 onion, halved and thinly sliced 1 Tbsp. red- or white-wine vinegar 1/2 tsp. sugar 1/2 cup Greek black olives, pitted and coarsely chopped 3 Tbsp. balsamic vinegar 1/4 cup finely chopped fresh parsley 1 Tbsp. drained capers 1 Tbsp. olive oil, preferably extra-virgin 1 clove garlic, finely chopped salt & freshly ground black pepper to taste
Instructions
Sort beans, discarding any debris. Rinse and place in a large bowl. Cover with cold water and let soak for at least 8 hours or overnight. (Alternatively, in a large pot, cover beans with water and bring to a boil. Boil for 2 minutes. Remove from the heat and let stand for 1 hour.) Drain beans and place in a large saucepan. Cover with fresh water and bring to a boil. Reduce heat to low and simmer, covered, until tender, about 45 minutes, adding water if necessary. Drain and refresh with cold water. Set aside.
With the water still clinging to the leaves, place greens in a large pot. Cover and cook over medium-high heat, stirring occasionally, until just wilted, 2 to 3 minutes. Drain, pressing out as much liquid as possible. Chop roughly.
In a small, nonreactive saucepan, combine onions, vinegar and sugar. Cover and bring to a boil. Immediately, remove from the heat and let stand, covered, to bathe onions in their own pickling steam for a few minutes.
In a large serving bowl, combine the reserved beans, greens, onion mixture and remaining ingredients. Taste and adjust seasonings. (The salad can be prepared ahead and stored, covered, in the refrigerator overnight. Bring to room temperature before serving.)
Nutritional Information:
Per serving:
133 calories
3 g total fat (0 g sat)
0 mg cholesterol
21 g carbohydrate
7 g protein
6 g fiber
181 mg sodium
posted by Mater at 7:29 PM
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