Tuesday, September 11, 2012

Braised Romaine and White Beans




I've always loved greens and beans and with a vegetable crisper filled with romaine, I thought I'd give it a try with lettuce.  I really like the warm bitter bite of the romaine.


2 Tbl extra virgin olive oil
2 cloves garlic, minced
2 romaine lettuce hearts, chopped
1 tsp ground fennel seed
1 tsp salt
1/2 tsp black pepper
3/4 cups chicken broth
1  1/2 cups cooked white beans (Great Northern or Canellini) divided
3 or 4 fresh basil leaves, thinly sliced
Parmesan shavings for serving

In a medium size sauce pan, gently saute the garlic in the olive oil for a minute or two until fragrant.  Add the chopped romaine and give everything a stir.
Add the salt, pepper, ground fennel and chicken broth and simmer everything for about a 10 minutes.
Mash 1/2 cup of the beans with the back of a fork and add then to the pot.  Continue to simmer another 3 or 4 minutes.
Add the remaining cup of beans, stir and heat until everything is nice and warm.  Stir in the basil.  Serve garnished with the Parmesan shavings.

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