Ask Casey: Beans and Greens

Sweet-and-Sour Beans and Greens

• 1 1/2 cups fresh cranberry or romano/borlotti beans (out of the pods, of course)
• 1 tablespoon vegetable or grapeseed oil
• 2 slices of bacon, cut into lardons> (horizontally into approximately 1/2-inch strips)
• 4-6 cups (approximately 2 bunches) kale or chard, de-stemmed (if you’re using chard, chop the stems into lardon-sized pieces, but compost the kale stems if that’s the green you’re going with)
• 1 yellow onion, diced
• 1/2 teaspoon caraway seeds
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup red wine
• 1/4 cup balsamic vinegar
• 3/4 cup chicken broth, with more on reserve
• 1 tablespoon chopped flat-leaf parsley

Bring a pot of water to a boil and simmer the beans until tender, about 10 minutes. Drain and reserve.

Pour the oil into a large saute pan or Dutch oven and saute the bacon over medium heat for about 5 minutes, until the fat starts to render. Add the chard stems (if using) and the onion and cook for 5-7 more minutes until they soften.

Add the kale/chard leaves, caraway seeds, sugar, salt, and pepper and cook, stirring occasionally, until the greens are fully wilted and reduced, about 10 minutes. You may need to do this in batches based on the size of your pan; first add one bunch of leaves, wilt slightly, then add all the spices, wilt more, then add the rest of the leaves.

Add the beans, red wine, vinegar, and chicken broth. Cover and simmer for 10-15 minutes until the liquid is nearly all absorbed, stirring occasionally. Add more chicken broth or water if it starts to look too dry. Remove from heat and stir in the parsley.