Beans and Greens and Mushrooms

I was buying cilantro and chard at the South Central Farmers Cooperative stall at the Hollywood Farmers Market on Sunday when I noticed some beautiful burgundy leaves. I was told they were amaranth, a green that we have not eaten before. So I bought a bunch to try.

When I nibbled a leaf, I found it was surprisingly bitter. So I decided to cook it with some curly kale (for texture) and beet greens (for sweetness). I combined them with mushrooms and white beans for a simple and nutritious dinner.

You could make this recipe with any combination of greens you like. I recommend the curly kale because it bulks up the dish - it doesn't shrink quite as much as chard and other types of kale. Some arugula or rapini would be nice for flavor. And a gentle green like collards or beets is always appreciated.

I used a variety of mushrooms because I was feeling adventurous at the market. Plain creminis would be fine too, or even white mushrooms.

The white beans look pretty against the greens, but any bean can be used. If you don't feel like cooking your own, drain a 14-oz can of whatever strikes your fancy.

Beans and Greens and Mushrooms
1/3 cup dry white beans
2 tbsp olive oil
2 shallots
2 cloves garlic
1/2 lb mixed mushrooms (I used oyster, shiitake and cremini)
1 bunch curly green kale
greens from 1 bunch of beets
1 bunch purple amaranth

Cook the white beans in plenty of simmering water until tender, about 90 minutes depending on the beans. Drain and set aside. (At this point they can be refrigerated overnight if needed.)

Warm 1 tbsp olive oil in a large skillet over medium heat. Peel and chop 1 shallot and 1 clove garlic and add to the oil. Cook, stirring, until onion is translucent and garlic is golden but not brown.

Wipe the mushrooms clean with a damp cloth. Remove the base of the stem if it's dirty, and remove woody stems from shiitakes and oyster mushrooms. Slice the mushrooms and add to the skillet with 1/4 tsp of salt. Cook, stirring occasionally, until the mushrooms are brown, about 5 minutes. Remove them to a bowl and set aside.

Wash all the greens. Cut the tough stems from the kale and discard them. Slice the leaves into 1/4 inch ribbons. Cut the beet stems at the base of the leaves and discard them. Slice the leaves crosswise. Remove the stems of the amaranth and discard. Chop the leaves coarsely.

Put the skillet back on the heat. Warm 1 tbsp oil and peel and chop the other shallot and clove of garlic. Add to the pot and cook until soft. Add the curly kale, stir well, season with a little salt and pour in about 1/4 cup of water. Stir again, then cover the pot and cook for 10 minutes until the kale is wilted and cooked down a bit. Add the beet greens and amaranth, a little more salt and pepper, stir well, then cover and cook another 10 minutes until all the greens are tender.

Add the reserved mushrooms and white beans to the skillet, and cook some more until everything is warmed through. Serve immediately.

Serves 4