Main Dish
Beans and Greens with Sausage
Hartford Family Winery
8075 Martinelli Road
Forestville, CA 95436
hartfordwines.com
- RECIPE YEAR: 2015
- RECIPE BY: Justin Wangler
- YIELD: Serves 8
- PAIRS WELL WITH: 2013 Muldune Trail Pinot Noir
The classic pairing of greens and beans gets a flavor boost from Italian sausage and smoky bacon, plus a touch of sweetness from dried cherries.
Ingredients:
- 3 cups white beans, soaked in 3 quarts water overnight
- 1 carrot, diced
- 3 celery stalks, diced
- 1 onion, diced
- 1 bay leaf
- 2 fresh thyme sprigs, plus leaves from 6 thyme sprigs, chopped
- 1 pound mild Italian sausage links
- 6 ounces slab bacon, cut into 1/2-inch cubes
- 1 bunch kale
- 1 bunch Swiss chard
- 1 bunch mustard greens
- 8 garlic cloves
- Olive oil as needed
- 1/4 cup pitted dried cherries, chopped
- Kosher salt and freshly ground pepper, to taste
- Toasted bread crumbs for serving
Directions:
Drain the beans and place in a pot with the carrot, celery, onion, bay leaf and the 2 thyme sprigs. Cover with water and bring to a boil over high heat. Reduce to a low simmer and cook for 40 minutes. Add the sausages and poach for 20 minutes. Remove the sausages and let cool, then cut into rounds. Drain the beans and reserve. Discard the bay leaf and thyme sprigs. In a fry pan over medium heat, cook the bacon until crispy. Transfer to a paper towel–lined plate. To clean the kale, chard and mustard greens, pull the leaves off the stems and rinse the leaves in cold water. Cut the leaves into 1-inch ribbons and dry off the excess water. Set aside. Put the garlic in a small sauté pan and cover with olive oil. Set over low heat and simmer until the garlic is golden and soft. Transfer the garlic to a bowl and smash with a fork. Reserve the oil. In a large sauté pan over high heat, warm 2 tablespoons of the garlic oil. Add the greens and toss immediately. When the greens begin to wilt, add the garlic, bacon, cherries and chopped thyme and cook until the greens are completely wilted. Season with salt and pepper. To serve, combine the beans, greens and sausage. Serve hot, sprinkled with toasted bread crumbs.
