Recipe adapted from Gourmet Quick Kitchen Magazine
serves 4
Ingredients
2 large garlic cloves, chopped
1/4 plus extra-virgin olive oil
1 can stewed tomatoes
1 3/4 cups reduced-sodium chicken broth
2 cans cannellini beans, rinsed and drained
1 (1/2 lb) piece baked ham, cut into small cubes
1/4 tsp black pepper
8 slices of baguette (toasted and rubbed with garlic)
1 (5 oz) bag baby romaine I used 1 cup of cooked kale, chopped
grated pecorino romano
Directions
1. Cook garlic in 1/4 cup oil in a pot over medium heat, stirring, 1 to 2 minutes.
2. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil.
3. Stir in broth, beans, ham, and pepper and bring to a boil.
4. Reduce heat and simmer, uncovered, 5 minutes.
5. Stir in greens and cook until wilted, about 2 minutes.
6. Serve stew with grated pecorino romano and toasts.
Fall is finally here. <3
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