greens and beans

The things you carry: greens and beans recipe

So I was sitting at the bar in the Midtown Tap and Tea Room a few months ago, sipping a glass of red and trying to figure out what to order, when I found myself deep in conversation with a man down at the other end of the bar.

I’m not sure how these things happen, but one minute he and his wife are steering me away from the grilled shrimp, and then we are discussion lox and the wonders of Irish and Scottish fish and then the conversation shifts to their move out to Cape Cod and the way they missed Albany, a place that seems to creep up into your heart in ways you may not realize until you are gone. So they came back.

And then some how we are discussing power lifting. And then he is beside me pulling out his wallet.

“I want to show you something,” he said.

The old billfold fell open to two plastic picture holders. In one was a prayer. In the other a recipe.

garlic and crushed red pepper in olive oil

The recipe was for greens and beans. He got the recipe from the former chef at Ristorante Paradiso, where he and his wife were long-time regulars.

“For years I ate greens and beans every night,” he said. “I was very active in power lifting and I had to keep my weight under 181. This is how I did it. It just gave me a lot of energy. It made me feel great.”

It must have done something for him. He said he was 74, soon to be 75. I would have guessed he was 10 or even 15 years younger.

white kidney beans

His wallet got me thinking, if I were to carry one recipe with me, what would it be?

I’m not sure. Any suggestions?

Here is the prayer he carried:
Dear God,

So far it has been a good day
I haven’t yelled, I haven’t spat
I haven’t gossiped or kicked the dog
I haven’t lied and haven’t cussed
I haven’t whined or even fussed
But great the task that lies ahead
For now I must get out of bed

And here is the recipe:

Greens and Beans

1 cup cleaned escarole
1 cup cleaned rappini
2 teaspoons olive oil
6 to 8 cloves of garlic
2 pinches salt
2 pinches pepper
1 ounce prosciutto
1 ounce bacon
2 cups canned cannellini beans

Cook escarole and rappini in pot of simmering water for about five minutes to poach, drain and set aside.

Heat olive oil in a large skillet until hot. Add garlic, salt, pepper, prosciutto, and bacon and sauté. Add poached greens and cannellini beans and sauté for about 10 minutes more.

posted January 27, 2008 | link | comments (6)

filed under: Places, Recipes, albany, greens and beans, midtown tap and tea room, ristorante paradiso

AllOverAlbany.com

Comments

hot! i love that story. omg. it's making me say omg! wonderful. absolutely wonderful.

- by renee on Jan 29, 2008 at 8:05 PM | link

I love Paradiso. Period. It is warm and caring and kind. The first time I went I met the guy who introduced me to my husband (that is another story). Anyway, the place is still warm and wonderful and the service is real and it typifies Albany. It's like Cheers - they always know your name.

- by rosie on Jan 30, 2008 at 8:09 PM | link

I love Paradiso. Period. It is warm and caring and kind. The first time I went I met the guy who introduced me to my husband (that is another story). Anyway, the place is still warm and wonderful and the service is real and it typifies Albany. It's like Cheers - they always know your name.

- by rosie on Jan 30, 2008 at 8:09 PM | link

Sorry, but the recipe doesnt say how much garlic or how the is to be added- Is it chopped, pressed or whole? I think that is the most important part of the recipe- Can you please let me know when you get the chance- I cant wait to make this recipe.

- by Beck on Mar 27, 2008 at 9:00 AM | link

Funny you should mention that. I was rereading this recipe a few days ago and noticed that somehow I'd left out the garlic. Thanks for reminding me to fix that. As you know from the post, this isn't my recipe. I copied from a guy's wallet. It says 6-8 cloves of garlic, but it doesn't say anything about chopping or crushing. I would mince it or crush it.

I will fix the recipe above as well.

Thanks again for keeping me on my toes.

- by celinabean on Mar 27, 2008 at 9:20 AM | link

I have a WONDERFUL greens and beans recipe and, to give credit where credit is due, it's from Rachael Ray....or at least, it's from her minions....here it is....add a few red pepper flakes and I promise, you won't be sorry....

4 to 6 cloves garlic, crushed
1/8 pound pancetta, sliced and chopped
2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
1 medium onion, chopped
2 pounds escarole, washed and coarsely chopped (2 medium bunches or 1 large bunch)
2 (14-ounce) cans, cannellini beans, drained
1 quart prepared chicken stock or broth
A couple pinches ground nutmeg or fresh grated nutmeg
Coarse salt and black pepper
Shaved Parmigiano-Reggiano, for topping
Warm, crusty bread, for mopping

In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer.
Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.

- by diana on Apr 2, 2008 at 2:30 PM | link

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