Black Beans and Greens

I returned today from a week-long conference in Albany, New York with The National Urban Alliance, and I was craving some farm fresh vegetables after a week of buffets. I noticed that the crisper drawer was filled with greens (amaranth and beet tops) and chioggia beets. The beets were easy, I simply sliced and steamed, but I didn't know what to do with the greens since my pantry lacked a can of cannelloni beans.

But I took a chance on a can of black beans. I simply modified my traditional beans and greens recipe with an eye on the Southwest. I really didn't expect the dish to turn out as amazing as it did.

To make black beans and greens, I boiled the amaranth and beet leaves (stems removed) in salted water for two minutes. In my cast iron skillet I sauteed two cloves of sliced garlic and a diced cipollini onion in a little olive oil. I drained and discarded half of the water from the can of beans, adding the remaining water and beans to the skillet. I seasoned the dish with salt, the juice of 1/2 lime, and 1 tablespoon of chopped cilantro (from my herb garden which had gone wild in the week that I was gone). I then added the greens that had been drained and pressed in a sieve, and thicken the dish with 1/4 cup shredded asiago cheese (only because that was the only cheese already shredded, and I was exhausted).

The dish had such a nice, refreshing flavor. Just what I needed after a week away, especially since my trip was extended by an extra night stranded in Chicago. My flight from Albany to my connection in O'Hare, arrived shortly after the Mexican Airlines jet slid off the runway at O'Hare. United Airlines put me up at The Westin, and since there were other teachers from the NUA conference staying at the Westin, the night was topped off with five of us feasting on Giordano's Chicago Deep Dish pizza before returning to The Westin.