Yield: 4 servings
INGREDIENTS WITH EACH RECIPE
CONTINUED FROM PREVIOUS POST: Penne With Quick Cooked Greens and Prosciutto This pasta dish is equally good if made with quick cooked greens with black olives and lemon zest (see previous post) increasing the chicken broth form one third to two thirds cup 1 recipe quick cooked greens with Prosciutto, increasing Prociutto from 1
to 2 oz and chicken stock from ⅓ to ⅔ cup 1 tb. salt 12 oz.
dried penne or rigatoni ¼ cup grated Parmesan cheese Prepare Quick cooked greens with prosciutto. Meanwhile, in large soup kettle bring 1 gallon water to the boil. Add salt and pasta; cook till al dente, 9 to 10 minutes. Drain pasta, then return to soup kettle; add greens and toss. Transfer portion of pasta to each of 4 pasta bowls; pass Parmesan cheese seperately.
Quick cooked greens with bacon and black eyed peas serves: 4 main course
1 recipe quick cooked greens with bacon and onion (see previous post) increasing bacon to 4 slices 1 recipe cooked dry beans (see below) using black eyed peas and reserving 1 cup liquid from beans
Prepare quick cooked greens with bacon and onion. Just before adding vinegar and bacon, stir in black eyed peas and 1 cup reserved cooking liquid. Bring to a simmer; cover and cook to blend flavors, about 5 minutes. Adjust seasonings. Ladle portion of beans and greens into each of 4 soup plates; dress each with portion of vinegar and bacon bits.
quick cooked greens with white beans and rosemary serves: 4 as main course
If you're short on time, you can substitute 2 cans (19 oz. total) drained and rinsed cannelini beans and 1 cup chicken stock for the cooked dried beans and cooking liquid called for in the recipe 1 recipe quick cooked greens with garlic and red pepper flakes (see previous post) 1 teaspoon fresh rosemary, minced 1 recipe cooked dried beans (see below), using great northern beans and reserving 1 cup cooking liquid from beans grated Parmesan cheese (optional)
Prepare quick cooked greens with garlic and red pepper flakes, adding rosemary with garlic and red pepper flakes. sTir in beans and add one cup of reserved cooking liquid. Bring to a simmer; cover and simmer to blend flavors, about 5 minutes. Adjsut seasonings. Ladle out a portion of beans and greens into each of 4 soup plates; pass Parmesan seperately.
cooked dried beans makes 3 cups drained beans ½ lb. dried black-eyed peas or large white beans (such as great northern
beans; soaked until rehydrated, overnight or at least 4 hours. 1 bay leaf 4 whole garlic cloves 1½ ts. salt Bring peas or beans, bay leaf, garlic and 7 cups water to a simmer in large saucepan. Simmer, partly covered, until beans are just tender, 30 to 40 minutes. Remove from the heat, stir in the salt, cover and let beans stand until comepletely tender, about 15 minutes. Drain, reserve cooking liquid, and discard bay leaf and garlic. (Beans in liquid can be cooled, covered, and refrigerated up to 5 days.) From the Jan/Feb issue of Cook's magazine typos by Mary Riemerman Submitted By MARY RIEMERMAN On 03-28-95