Oh yes, family. As we all know, summertime is a white wine season. Seizing the opportunity to incorporate that adage into my cooking (okay, I'll admit part of the inspiration came from drinking wine while deciding what to make for dinner), I came up with this. For lack of a real name, I'll call it Greek white beans and vegetables in sherry reduction.
No cup-for-cup recipe, but here's the general idea:
A pound of white beans (I used cannellini, chickpeas and blackeyed peas)
A bunch of greens (kale, chard, spinach, whatever you've got)
A couple of carrots, a few stalks of celery, a bit of garlic, a big chopped tomato, a red pepper
A generous pour of sherry cooking wine and a less generous pour of white drinking wine (probably 1/2 to 2/3 cups total)
Probably 2-3 tablespoons of vinegar and a tablespoon of lemon juice
A generous sprinkling of Greek spice mix
Salt and pepper to taste
Cook the beans, reserving a little water afterward. Pour in the wine and spice, and throw in all the veggies except the greens. When that's all cooked, turn off the flame and throw in the greens. Wait 'til they wilt, then enjoy! I ate it plain, but it'd be good over a bed of pasta as well. No photos because we ate it all in one sitting.
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