Simple and delicious.
To be honest, the flavor pop surprised me. When I took the first bite, I wasn’t really expecting much. And then my tastebuds did a backflip. This dish is ridiculously delicious. You have to try it to believe it. The combination of the White Bean Puree and the Collards is truly a match made in heaven.
This recipe came together in stages. A few days ago, I made the White Bean Puree, was somewhat unimpressed with the flavor but not being one to waste food, I stuck it in the frig and promptly forgot about it. What I didn’t realize was that the flavor of the puree would immensely improve with the passage of time.
Yesterday, I had a bunch of collards begging for attention. I am trying (aren’t we all?) to incorporate more greens into my everyday eating. But how to prepare these huge, fan-like leaves? Enter stage left: my Kuhn Rikon turn top pressure cooker – a major player in my kitchen. Now hold on, don’t go anywhere. If you don’t have a pressure cooker, you can still make the collards. Go here to learn how.
While I was cooking the greens, I remembered the White Bean Puree sitting in my frig. That’s when it came to me. Top the White Bean Puree with the greens and you’ll have lunch. And that’s what I did. And it was simple and delicious.
White Bean Puree
1 1/3 cups vegetable broth (I used Imagine)
3 15 oz cans white beans (I used Great Northern)
2 tbsp olive oil
3 medium garlic cloves, minced
freshly ground black pepper
Bring the broth to a boil in a large nonstick saute pan. Place the beans in a food processor, add the hot broth, puree until it reaches a smooth consistency.
Heat the oil and garlic in the empty saute pan over medium high heat for about 1 minute, being careful not to allow the garlic to burn. Pour the bean puree into the saute pan and cook, stirring constantly for about 3 minutes, or until very hot. Mixture will thicken. Season with salt and pepper.
1 bunch collards
1 cup vegetable broth
Remove and discard the thick inner stem of each leaf. Slice the remaining leaves. Thoroughly rinse in several changes of water in order to rid the leaves of any sand clinging to them.
Place collards and vegetable broth in pressure cooker. If there are any greens above the broth in the pressure cooker, add more stock to cover the greens. Close and lock the lid. Bring to high pressure, lower flame (keeping pressure high) and cook for 3 – 4 minutes. Quickly release pressure by running cold water over the lid of the pressure cooker. Remove lid, tilting away from your face. With a slotted spoon, remove the collards to a serving dish.
Place White Bean Puree in a bowl or on a plate. Scatter some of the collards over the puree and serve.