27 Jul Verdura (stew of greens and beans)
This warming, winter peasant-style dish of greens and beans, entitled Verdura (green stew) is a traditional Italian family favourite. It is brimming full of nutrients (the food equivalent of a flu injection in my opinion!) and although it may look like pond weed, I promise you it certainly doesn’t taste like it. You know you’re doing your health a favour with every spoonful.
Aside from the nutritional benefits (from the generous quantities of wild and bitter greens plus olive oil and legumes), it’s also super EASY to whip up (one of those dishes where you chuck everything in the pot and leave it). You can even customise the recipe according to your taste preferences and pantry contents. Winner!
- 1 bunch of spinach or silverbeet
- 1 bunch of bitter broccoli (rapi)
- 1 large head of endive (escarole)
- 1 can cannellini beans, drained, rinsed
- 1 can borlotti beans, drained, rinsed
- Salt and pepper (to taste)
- 1 clove garlic, minced
- 2-3 tbs olive oil
- 3-4 large potatoes, peeled, cut into chunks
- Heat olive oil, garlic and greens on low until greens wilt down.
- Add beans, salt, pepper and chopped potatoes.
- Mixture should be sloppy but not soupy. Top up with water if needed- depending on amount of liquid released from greens.
- Cook on low for at least an hour. Adjust seasoning if needed
- Serve piping hot with some crusty sourdough.
- You can really use any green leafy vegetables- whatever varieties are in season/on hand.
- This dish also works beautifully with a side of grilled, crispy polenta.
It many not be overly attractive- BUT this simple dish will get you through the winter!