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Well, I was hanging out with the Dubious Citty Katt and a dozen friends of a Sunday evening’s repast.  I made a big mess of greens – which are now plentiful and a dollar a bunch at the farmer’s market.  For $3 worth of greens, 2 cups of rice and 1 cup of dried beans, this dish is as easy as 1,2,3.

(photo courtesy Brian Foster)

Get you a deep cooking pot – I often use a cast iron Dutch Oven – with 2-3 Tbsps of olive oil, or other fat.

saute over medium heat:

1 heaping cup chopped scallions (or a medium onion)

2 cloves garlic, minced

2 bay leaves

1 jalapeno pepper, simply slit up the middle, but still whole

After these ingredients have become transluscent, add:

1 handful of fresh basil, torn (or 2 tsp dry)

big handful cilantro chopped roughly

1 tsp dried thyme

1 tsp black pepper

1 tsp Old Bay seasoning

1 tsp dried crayfish or dried shrimp powder

1-2 tsp smoked paprika

6-8 cups torn/chopped greens:  this could be any one or more of the following –

mustard, turnip, beet, chard, collards, spinach, kale (curly, red, Tuscan, etc), wild greens (lamb’s quarters, sour grass)

1/2 cup vinegar – I used cider vinegar

1-2 cups water, broth or stock

Cover the pot loosely & cook for 15-30 minutes over a medium flame.  It is well known that many people grew up with greens that were cooked for an hour or two, but I have always found that 30 minutes or less gives you plenty of flavor, retains more nutrients & fiber.  Stir from time to time.  Remove from flame & allow to cool.  Don’t worry if you have  what seems to be an excess of cooking liquid.

Beans

1 cup dried beans, sorted and washed

3-4 cups water

Soak the beans overnight – or if you want to use the quick method- bring to the boil over high heat, remove from heat and cover.  Allow to stand for an hour.  Make sure the beans are well covered with water & return the pot to a medium high flame and bring to a boil once again – lower the flame to medium low, cover the pot & cook for 30-45 minutes until you have achieved the Five Bean Rule:  Give the beans a quick stir & select 5 random beans; give each of them a little squish between two fingers, and if all five are soft enough to squish – the whole mess of beans is done.  If one or more is still a little starchy or dinty, give the beans a little more cooking time.  And if you need more cooking water, make sure it’s hot water.  And never add salt to beans until after they are done cooking, or they will be hard and indigestible.

Rice

for 12 people I used 2 cups of white rice

Rinse the rice in a sieve or in the cooking pot until it has given up most of its exterior starch and the water runs clear.  Add a tsp salt & 3 cups of water.  Bring to a boil, cover & turn the heat down and simmer for 15 minutes.  Fluff with a fork

Now comes the fun part:  Mix all your greens and pot liquor, beans & pot liquor and the rice in a big vessel – this is ready to serve right away, but it only gains virtue with a day or 2 in the refrigerator.

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