Southern Indiana is almost the least snowy place that I have ever lived. Indiana in general is far less snowy than anywhere else that I have lived.
“But wait, that’s a good thing, right?”
Not so fast. You see, each place has had essentially the same winter temperatures.
|Southern Tier NY||55″||15|
|Happy Valley, PA||46″||19|
If we could equate lack of snowfall to balmy warm weather, the “no snow is a good thing” argument would hold some water. But, when we have to deal with chilly temperatures but not receive enough snow to do anything fun outside…
…well, that’s just a bummer.
Lucky for me, we are experiencing record snowfall here this winter and we have already made two trips to our local “mountain” for snowboarding. After a long day on the snow, this warm, comfort-foody dish really hit the spot!
My only complaint is that the cooking time is a bit long to follow a day out on the ski slopes. Definitely a lazy day meal. (Or should that be not a lazy day meal due to the cooking time?)
Adapted from Cara’s Cravings.
- 1/2 lb dry cannellini beans
- salt, to taste
- 1 lb peeled, diced rutabaga
- salt, to taste
- 2 tbsp yogurt butter
- ~ 1/4 cup milk, as needed (I used skim.)
- 1 pound bitter greens, such as dandelion, broccoli rabe, collards, or turnip greens
- Prepare beans by soaking them overnight in several inches of water.
- Drain and rinse the beans, then begin to boil them in a large pot covered by a few inches of water over a high heat.
- Add the rutabaga and a sprinkle of salt and reduce the temperature to medium-high.
- Stir occasionally as the beans and rutabaga continue to boil, adding water as needed.
- While the beans and rutabaga cook, prepare the greens.
- Wash and chop the greens, then place them in a large pot and cook them over a medium-high heat, covered, for about 30 minutes until they have wilted.
- Stir the greens occasionally, adding water as necessary to keep them from burning.
- When they have finished cooking, drain the water off of the greens, season to taste with salt and pepper, then set them aside. (Try to keep them warm for serving.)
- After about an hour, the beans will begin to break down and the rutabaga will become tender.
- Continue cooking until the water has evaporated.
- When the consistency has thickened, remove the pot from the heat.
- Add the butter, then beat with a hand mixer until smooth adding milk as necessary.
- Add salt to taste.
- Divide the cannellini and rutabaga purée into five bowls, and top with the warm, tender greens.
Servings ~ 5
Calories ~ 235, Fat ~ 3 g, Carbohydrates ~ 40 g, Protein ~ 15 g