Tuscan Oven Grains And Greens Recipes
TUSCAN BEAN SOUP WITH GREENS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large pot heat olive oil and cook the onion until translucent. Add the garlic. In a saucepan heat the chicken stock. Add the torn broccoli rabe and kale and stir frequently until wilted. Add the beans to the pot and stir to combine. Add the chicken stock. Squeeze the whole tomatoes into the pot one by one and stir to combine. Add the thyme and season with salt and pepper to taste. Bring to a simmer and cook until heated through. Serve hot.
TUSCAN OVEN GRAINS AND GREENS
Marjorie Farr, Silver Spring, Md. Use fresh spinach in this dish - frozen will not do. A sprinkle of parsley before serving adds a fresh touch.
Yield makes 4 servings
Number Of Ingredients 12
Steps:
- 1. Place oil in a 10- or 12-inch skillet over medium heat. Add sausage and cook, breaking up clumps, until no longer pink. Add spinach, escarole and garlic. Cook, stirring, until greens are wilted, 2 to 3 minutes; reserve.
- 2. Place the broth and oregano in a medium-sized saucepan and bring to a boil; reserve.
- 3. Preheat oven to 350°F. Place pasta in the bottom of a 10- to 12-cup covered casserole. Spoon reserved sausage and greens over pasta. Scatter rice and barley over greens. Stir in reserved broth; bring to a boil. Remove from heat, cover and bake until pasta and grains are tender and most of the liquid is absorbed, about 30 minutes. Remove from oven, add parsley and stir well. Serve immediately with cheese, if desired.
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