Beans & Greens

Photo by Stephanie Knewasser

From the kitchen of Larry Galbraith

Put in a large pot:

1/4 c olive oil

Heat over medium heat.

When hot add:

2 yellow onions, cut in half

1 head garlic, cut in half

1 lemon, cut in half

Place cut sides down.

1 bunch thyme (fresh)

pinch red pepper flakes


2 c cannellini beans (dry)

6 c cold water

Bring to a boil, then reduce to a simmer.

Simmer for 2 hours or until tender.


salt & pepper to taste

Remove paper from garlic & onion.

Heat a pan on the stove.


2 Tbsp olive oil

2 bunches kale or spinach, cut

Cook until almost wilted.

Add a spoonful of beans & broth to greens.

Toast thick slices of bread.

To serve place toasted bread in bowls.

Top with greens & beans.

Sprinkle with pecorino cheese.