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4 servings
suggest servings
| 1 | pound | cranberry beans | in pods OR 1 c cooked, dried beans |
| 1 | each | bay leaf | |
| 6 | each | sage | fresh, or 1/2 teaspoon dried |
| 5 | tablespoons | vegetable oil | fruity |
| 4 | cloves | garlic | |
| 1 | each | carrot | finely diced |
| 1 | x | salt | |
| 2 | pounds | greens | such as mustard, kale, turnip or a mixture |
| 1 | each | onion | red, finely diced |
| 3 | x | red pepper flakes | pinches |
| 12 | ounces | pasta, penne | ziti, or shell pasta |
| 1 | x | black pepper | freshly ground |
Shell the beans then put them in a pan with water to cover; add the bay leaf, half the sage and 1 tb of the olive oil. Slice 1 of the garlic cloves and add it to the pan along with the carrot. Salt lightly and simmer until the beans are tender, about 30 minutes. Add more water, if needed. When beans are tender, set them aside in the liquid.
Remove tough stems of the greens; roughly chop leaves. Heat 2 tb of the oil in a skillet and gently wilt the onion. Chop the remaining garlic and sage leaves and add them to the onion, along with the red pepper flakes. Cook for a few minutes, then add the greens. Add 1/2 cup or so of cooking water from the beans and salt to taste; cook until greens are tender, about 15 minutes.
When greens are done, add beans and enough liquid to make a little sauce. Cook the pasta in a large pot of boiling, salted water. When it is done, scoop it out and add it directly to the greens and beans. Toss them together, then turn into a heated serving dish. Drizzle the remaining olive oil over the top, season with plenty of pepper and freshly grated cheese.
| % Daily Value* | |
| Total Fat 17.0g | 27% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 72mg | 3% |
| Total Carbohydrate 43.0g | 14% |
| Dietary Fiber 10.0g | 39% |
| Sugars 6.0g | |
| Protein 11.0g | 23% |
| Vitamin A | 528% | Vitamin C | 274% | |
| Calcium | 27% | Iron | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Not that I need an excuse to be naughty or indulgent, but with Halloween right around the corner I thought some wicked recipes...
This chicken recipe is excellant; delicious. For my table, I made a few changes. (a) I omitted the ground pecans to be sprinkled over the top. My general Rule-of-Thumb in all my cooking is: No Teeth, No Nuts. (Got teeth? Go Nuts!) (b) I marinated my chicken for 10 hours. (c) I read of an apparent connection between aluminum phosphates leaching into our foods by coming into prolonged contact with aluminum and the incidences of excess amounts of aluminum phosphates known to be present in the brains of ALL of the people who have succumbed to Alzheimer's Disease. Coincedance? I don't like to take any chances. I used a Pyrex baking dish with it's fitted cover to both marinate and bake my Apricot Chicken. I placed julienned string beans and carrots over the top and 16 tiny peeled potatoes around the perimeter of the baking dish. I also extended the cooking time to 35 minutes. Some of the flavors were cooked into the vegetables and I was completely satisfied with the results and so were my guests. The pretty yellow Pyrex baking dish also served as a serving dish and I left the cover on until immediately before serving. Whoever came up with this recipe should proud and I say "keep on cooking!".
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