Courtesy of Elizabeth Borelli, author, Beanalicious Living
Serves 2–4
I was scouring the winter produce at my local farmers’ market, when I spotted the most beautiful mustard greens, and despite my lack of familiarity, simply had to try them. Duly inspired, I cooked a big pot of white beans until they reached the perfect creamy texture before adding chopped parsnip, fresh sage and the mustard greens for the loveliest flavor combination. The very next day my typically picky grade schoolers packed the leftovers for lunch. Need I say more?
11⁄2 cups dried white beans or 2 BPA-free cans canned white beans
1 bunch fresh mustard greens, chopped into 1-inch pieces (1 cup chopped)
1 large parsnip, chopped (peel on)
1 bunch fresh sage, finely chopped (3–4 tablespoons chopped) or 1/2 cup freshly chopped basil
1 teaspoon freshly squeezed lemon juice
2–3 tablespoons extra virgin olive oil
1 teaspoon salt
Pepper to taste
To prepare beans from scratch, soak for at least 8 hours or overnight. Drain and rinse after soaking, then add to a large stockpot and fill with water to cover the beans by at least 6 inches. Turn heat to medium- high and bring to a low boil, then reduce heat to simmer and cook for 11⁄2 hours, adding the parsnip during the last 10 minutes of cooking.
While beans are cooking, wash and roughly chop mustard greens. Wash and finely chop sage. Add all ingredients to cooked beans and mix thor- oughly. Serve as a side dish, atop a green salad or add to a whole grain tortilla with some avocado and greens for a yummy veggie wrap.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
