Beans and Greens with Sardines
It’s really hard to get a decent photo of an egg salad sandwich, so there isn’t one for you. If you have any interest in the salad of eggs like I am, you should make this one. It was so good. I promise you can’t really taste the anchovies other than a hint of saltiness. I toasted sourdough and topped it with some mixed greens.
The thought of sardines may make some your nose crinkle, too. In that case, you have my blessing to add whatever else sounds good here. Anything would be good here. Nothing would be good here. I’d gladly eat collards and white beans most days [which is pretty much all I bought at the store tonight]. It’s a comforting kind of wonderful. Sardines added a nice little saltiness and protein that you wouldn’t have otherwise. You probably see all of those red flecks of crushed red pepper. You’re not surprised anymore, are you? Add more or less. I added even more after I took the photo.
I’ve been toying with making beans from scratch, but I’m afraid. Afraid I’ll never want to eat them out of the can anymore, and I never plan ahead to soak beans overnight.
- 4 tablespoons olive oil
- 3 garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper
- 1 large bunch of collard greens, thick stems removed, and chopped into bite sized pieces
- 1 cup chicken broth
- 15oz can cannellini beans, drained and rinsed
- 1 teaspoon red wine vinegar
- 1 4.2oz tin of sardines in olive oil [I used Matiz Gallego]
Heat four tablespoons of olive oil in a large skillet over medium heat. Add garlic and crushed pepper. Stir often until the garlic starts to turn colors. Add greens by the handful so it’ll all fit into the pan. Toss to cover in the oil. Add the broth, cover, and simmer until the greens are tender. This should take about 5-7 minutes. Add the beans and simmer uncovered until the beans are warmed and the liquid is mostly gone. Stir in the vinegar. Add salt and pepper.
Chop the sardines into small pieces and sprinkle over the top of the greens.