Cannellini Beans with Spinach

October 21, 2016 by Laura Messersmith in Cooking

After an odd few days of 80 degree temperatures in New York we’re back to the weather I associate most with late October. Weather more in the vein of “a dark and stormy night” full of windy breezes that swirl the leaves and pulse with energy straight from Ghostbusters.

It’s days like today that absolutely call for something simple, warming, and earthy. A dinner that calls to mind the safety of hearth and home; simmering merrily on the stovetop through the afternoon then bringing family to gather around the table. As written this is a dish reminiscent of a Tuscan stew – creamy beans, bright lemon, leafy spinach – but with a bit more chicken stock could easily translate into a wintery soup. Even better? With just a quick swap in of vegetable stock for the broth you’ll have a fantastic main course that I’d be proud to serve to any vegetarian.

Stews always improve with a bit of time to think about what they’ve done, and so this is also a dish that I would absolutely make extras of and squirrel away in the freezer for use this winter when something cozy is just the ticket. Perfect with a slice of crusty bread toasted and rubbed with garlic or a sprinkle of parmesan melted on top.

Cannellini Beans with Spinach (serves: 8)

Ingredients:
1 1/2 cups dried cannellini beans
6 cups low sodium chicken broth
1 head of garlic, halved crosswise; plus 2 garlic cloves, crushed
3 sage leaves
6 tablespoons olive oil, divided, plus more for serving
1 teaspoon Kosher salt
1/2 teaspoon crushed red pepper flakes
2 bunches mature spinach, ends trimmed
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice

Instructions:
Place the dried beans in a large French oven or bowl and cover with double the amount of water. Cover and allow to soak for 16-24 hours at room temperature.

Drain the beans and return them to the pot. Bring beans, head of garlic, sage, 3 tablespoonsolive oil, and 6 cups chicken broth to a boil over medium heat. Reduce the heat, add 1 teaspoon kosher salt and simmer gently until beans are creamy all the way through but skins are still intact, 35–45 minutes. Some of the beans will break down slightly and thicken the broth. Let cool while you move onto the spinach.

Heat 3 tablespoons olive oil in a large deep sauté pan over medium. Cook crushed garlic and red pepper flakes, stirring, just until garlic is golden, about 1 minute. Working in batches, add spinach, letting it wilt slightly before adding more, and cook, tossing often, until leaves are just wilted, about 5 minutes; season with salt.

Using a slotted spoon, transfer beans to sauté pan with spinach and cook, tossing gently, until beans are warmed through. Add lemon zest, lemon juice, and 1/4 cup bean cooking liquid and toss, adding more cooking liquid if needed, until coated. The mixture should be closer to a sauce than a soup in consistency. Be careful not to over cook or the beans will begin to break down. Taste and season with salt as needed. Serve drizzled with oil and a slice of toasted crusty bread.

Do Ahead: Beans can be cooked 3 days ahead. Keep in cooking liquid; cover and chill. Cook spinach and seasonings when ready to serve.

Re-written and lightly adapted from Bon Appetit’s Cannellini Beans with Spinach by Rita Sodi & Jody Williams.

Small Kitchen Friendly?
Yes! I used a 6 qt. French oven, large deep sauté pan, fine mesh sieve, medium cutting board, chef’s knife, liquid measuring cup, slotted spoon, microplane grater, and measuring spoons.

Baked Eggs & Baby Spinach

August 07, 2015 by Laura Messersmith in Cooking

Need some inspiration to eat more vegetables? Step 1: buy lots of greens. Step 2: realize you’re going out of town for four days virtually guaranteeing a box of baby spinach sludge when you return. Step 3: begin searching frantically for recipes that call for an epic amount of baby spinach, but won’t leave leftovers. Step 4: discover that Smitten Kitchen has you covered, breathe deep sigh of relief.

I genuinely like leafy greens, Brussels sprouts, broccoli, etc., but they don’t often make an appearance on my breakfast table. So, when I read Deb Perelman’s recipe in the Smitten Kitchen Cookbook for Eggs, Greens, and Hollandaise I was struck by its brilliance and simplicity. What a great way to incorporate some wonderfully healthy greens (and use them up before they go gunky) in a way that makes them seem indulgent with just the addition of a perfectly soft egg cooked on top.

Deb’s recipe was super straightforward and I’m sure this dish would be delightful with hollandaise if that’s your jam, but I’ve pretty much never met a recipe I couldn’t further simplify with laziness and lack of time. This version captures the spirit, if not the letter, of the law.

Baked Eggs & Greens (serves 4)

Ingredients:
1 1/2 pounds fresh baby spinach leaves
1/4 cup (1 large) finely diced shallot
1 1/2 teaspoons (2 cloves) minced garlic
4 large eggs
4 tablespoons softened butter
1 tablespoon olive oil
Kosher salt
Ground black pepper
Red pepper flakes (optional)

Instructions:
Pre heat the oven to 375 degrees F. Next, prepare four individual sized ramekins by brushing the inside of each one with approximately 1/2 tablespoon softened butter. Set aside.

In a large sauté pan melt together 2 tablespoons of butter and 1 tablespoon of olive oil. Add the shallot and sauté for 4-5 minutes before adding the minced garlic. Sauté for another minute before adding the fresh spinach a few handfuls at a time. Allow the spinach to wilt a bit before adding more turning the leaves with tongs to coat them with the shallots and garlic. Season with 1 teaspoon kosher salt and 1/3 teaspoon ground black pepper.

When all of the greens are cooked and the liquid released has evaporated, divide them evenly among the ramekins making a shallow divot in the center. Carefully crack one egg into each ramekin taking care not to break the yolk.

Bake at 375 degrees F. for 10-12 minutes until the whites have set and the yolk is just beginning to thicken.

Sprinkle with kosher salt, ground black pepper and/or red pepper flakes as your palate directs. Serve immediately with toast cut into long strips.

Inspired by and adapted from Greens, Eggs and Hollandaise by Deb Perelman in the Smitten Kitchen Cookbook (page 33). Similar recipe here.

Small Kitchen Friendly?
Yes indeed! I needed 4 ramekins (mine are 7 ounces), a pastry brush to spread the butter, a small cutting board, chef’s knife, and large non-stick sauté pan. Measuring spoons, tongs, and a rubber spatula round out the kit.

The Verdict:
Baked Eggs & Greens is a deceptive dish - the ingredients are so simple, the preparation is straight forward, and yet the results are so delicious you might be surprised how many leafy greens you’ll gladly consume. Picture it: tender spinach rich with shallots and garlic tucked under a blanket of soft egg, served with crisp toast soldiers perfect for dipping. Even better? The eggs and greens come together so quickly that it doesn’t have to be a special occasion to make this.

Spinach Salad Frittata

February 23, 2015 by Laura Messersmith in Cooking

I’m always on the look out for delicious ways to eat more leafy greens and this frittata channels the Classic Spinach Salad while transforming it into a meal. Crispy, salty bacon; rich caramelized onions, and a little tang from a generous dose of whole grain mustard and a dash of red wine vinegar.

Frittatas are one of my all time favorite dishes to cook – as evidence may I present: Exhibit A, Exhibit B and Exhibit C. They’re simple, healthful, and easy; they don’t require extra fussing with a crust (sorry quiche), make great leftovers, and can serve one or two just as easily as a crowd.

This particular edition also has one additional selling point: I’m betting that 99% of the ingredients are already in your fridge, freezer, or pantry right now. Which means you could be eating Spinach Salad Frittata for dinner tonight or breakfast tomorrow without making a trip to the grocery store!

Spinach Salad Frittata (yield: 6 servings)

Ingredients:
3 pieces thick cut bacon
1 1/2 cups (2 medium) thinly sliced onions
10 ounces frozen spinach, defrosted and drained
8 eggs
1/4 cup skim or 2% milk
1 tablespoon whole grain mustard (I like Maille)
1 1/2 teaspoons red wine vinegar
Kosher salt
Black Pepper
Non-stick spray

Instructions:
Pre-heat the oven to 350 degrees F.

Dice the bacon into 1/4 inch strips and cook in a large sauté pan over medium heat until crisp stirring occasionally, about 5 minutes. While the bacon is cooking, slice the onions into 1/8 inch rounds or half moons.

Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Pour off the bacon drippings, reserving approximately 2 teaspoons in the pan.

Reduce the heat to low. Add the sliced onions to the pan and sauté with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper for 10-12 minutes until caramelized and softened.

Meanwhile, drain the defrosted spinach pressing out as much of the water as possible. In a medium bowl, whisk together the eggs, milk, whole grain mustard and 1/4 teaspoon kosher salt.

When the onions are caramelized add the drained spinach and red wine vinegar to the pan. Fluff the spinach with a fork to combine with the onions.

Prepare a 9 inch pie plate or baking dish with a light coating of non-stick spray. Evenly spread the spinach mixture in the bottom and sprinkle the crisped bacon pieces over the top. Pour the beaten eggs into the dish and bake at 350 degrees F for 30-35 minutes or until the eggs are set.

Cool for a few minutes before serving.

Small Kitchen Friendly?
Yes! I used a large sauté pan, 9 inch pie plate, medium cutting board, and a medium mixing bowl. I also used a dinner plate, chef’s knife, slotted spoon, wire whisk, and rubber spatula in addition to measuring cups and spoons. That’s it!

The Verdict:
I made Spinach Salad Frittata when Mike and I were hosting a guest for a late morning breakfast and we all agreed that the flavor combination worked. The spinach is the star with supporting, but essential appearances from the caramelized onions and bacon (how bad could that be?) The mustard adds a little spice and turns a brunch dish with really simple ingredients into a recipe that could easily transition to dinner.

Chickpeas with Spinach

September 22, 2014 by Laura Messersmith in Cooking

I first came across this recipe for Espinacas con Garbanzos (aka Chickpeas with Spinach) on Smitten Kitchen a few years ago. I think it was via Pinterest...? Anyway, it sounded good and like a relatively simple way to make a dish that included both a leafy green vegetable and some protein – the holy grail, right?

I went out and bought the ingredients, stashed them away in the fridge and promptly began to procrastinate. As the clock ticked down on the lifespan of the baby spinach I found myself allergic to the idea of dragging down my food processor and honestly under motivated to follow all the steps even though none of them are terribly time consuming or difficult.

I still wanted to make the recipe, just on my level of effort, so instead I came up with this version of Chickpeas with Spinach – now known as “The Chickpea Thing” in our household. It’s in the spirit of the SK recipe, but pared back to just the essential steps for those evenings when 10-15 minutes from start to finish is all the time or effort you can muster.

I’ve since made this as a vegetarian main dish, a side to accompany something meatier like grilled sausage, and have served it as an appetizer. Since this dish is already flirting along the Mediterranean by way of Italy and Spain I like to accompany it with toasted pita bread just to add another country to the mix.

Chickpeas with Spinach (serves 4-6)

Ingredients:

2 cans (16 ounce) chickpeas, drained and rinsed
5 ounces fresh baby spinach, washedand dried
2 1/4 cups tomato sauce (I used Barilla basilico)
3 tablespoon olive oil
2 tablespoons minced garlic
1/3 teaspoon red pepper flakes
1/3 teaspoon red wine vinegar
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
6 pitas, cut into wedges and toasted

Instructions:

Place a large, deep-sided sauté pan over medium-low heat and add the olive oil. After just under a minute, when the olive oil is warm, but not hot add the minced garlic and sauté for one minute. While the garlic is cooking, drain the canned chickpeas in a sieve and rinse well with lukewarm water. Set aside.

Add the red pepper flakes to the sauté pan and cook for another 30 seconds then stir in the drained chickpeas coating well with the seasoned oil. Cook the chickpeas for 1-2 minutes until they begin to heat through, but do not brown or toast. Add the tomato sauce, kosher salt and freshly ground black pepper and use the flat side of a spatula to make sure any garlic or red pepper along the bottom of the pan is incorporated.

Once the sauce is hot and begins to simmer add the baby spinach leaves a handful or two at a time and fold into the sauce. As one handful wilts into the sauce add another until all the spinach is incorporated. Finish by stirring in the red wine vinegar and cooking another minute or two until all the ingredients are hot. Check the seasoning and add salt or pepper to taste. Serve with toasted pita wedges.

Small Kitchen Friendly?

Yes and yes. I used a large, deep-sided sauté pan, one medium cutting board, a sieve, and one chef’s knife. I also used a can opener, liquid measuring cup and measuring spoons along with a wooden spatula and a rubber spatula.

The Verdict

I really like this dish and I was surprised when it turned out that Mike liked it too. The chickpeas lend a substance and texture that make me forget I’m eating neither carbs nor meat. The simplicity of the seasonings is deceptive - red pepper, garlic and red wine vinegar, salt, black pepper – add so much depth of flavor and spice that this dish is never boring. Extra bonus – it reheats really nicely, so leftovers never go to waste!