Cannellini, Rape e Cicoria

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.

Place Avg. Yearly
Snowfall
Avg. January
Temperature (F)
Southern Indiana 15″ 20
Upstate NY 65″ 9
Northern Indiana 14″ 16
Southern Tier NY 55″ 15
Happy Valley, PA 46″ 19
Northern NJ 41″ 17

Data Source

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.

Ingredients:

  • 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

Directions:

  • 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

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: