White Beans with Fresh Sage and Mustard Greens
I was scouring the winter produce at my local farmer’s market, when I spotted the most beautiful mustard greens, and despite my lack of familiarity, simply had to try them. Duly inspired, I cooked a big pot of white beans until they reached the perfect creamy texture before adding chopped parsnip, fresh sage and the mustard greens for the loveliest flavor combination. The very next day my typically picky grade schoolers packed the leftovers for lunch, need I say more? Here is the simple recipe.
- 1 ½ cups of dried white beans or 2 cans of BPA-free canned white beans
- 1 bunch fresh mustard greens, chopped (I cup chopped)
- 1 large parsnip, chopped (peel on)
- 1 bunch fresh sage, chopped to 3-4 tbsps. OR 1/2 cup freshly chopped basil
- 1 tsp. freshly squeezed lemon juice
- 2-3 tbsps. extra virgin olive oil
- 1 tsp. salt
- Pepper to taste
To prepare beans from scratch, soak for at least 8 hours or overnight. Drain and rinse after soaking, then add to a large stockpot and fill with water to cover the beans by at least 6 inches. Turn heat to medium-high and bring to a low boil, then reduce heat to simmer and cook for 1 ½ hours, adding the parsnip during the last ten minutes of cooking.
While beans are cooking, wash and roughly chop mustard greens into 1” pieces. Wash and finely chop sage. Add all ingredients to cooked beans and mix thoroughly. Serve as a side dish, atop a green salad, or add to a whole grain tortilla and with some avocado and greens for a yummy veggie wrap.
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