Puttanesca-Style Beans and Greens
This recipe was inspired by my good friend GregJanssen, who tried a similar dish at a local restaurant and became obsessedwith trying to recreate it at home. While I never got to taste the original, Iam assured that this comes very close. A secret ingredient that I added when Iwanted to put my own spin on it is sun-dried tomatoes, which really elevatesthe flavor with an acidic sweetness. The anchovies are optional, but I reallyencourage adding them for the lovely saltiness they offer and also for theirdelightful oiliness that make them a good anti-inflammatory food. You couldalso top this dish with a few sardines for good measure.
Ingredients
- 3 cups water
- 1 cup dried baby lima beans soaked overnight
- 1 6-inch strip kombu (optional)
- 1 cup pitted kalamata olives
- ¾ cup pitted green olives
- ½ cup sun-dried tomatoes in olive oil optional
- ½ large yellow onion 2 teaspoons capers
- 6 tablespoons extra-virgin olive oil divided
- 2 cups shredded greens kale, chard, dandelion greens, or beet greens all work well
- 4 anchovies or 1 to 2 teaspoons anchovy paste (optional)
- 1 to 2 cloves garlic
Instructions
- In a large pot, combine the water, lima beans, and kombu and bring to a boil over high heat.
- Reduce the heat to medium-low, cover, and simmer for about 40 minutes, or until the beans are tender.
- Drain the beans and discard the kombu.
- Meanwhile, in a food processor or blender, combine the olives, sun-dried tomatoes, onion, and capers and pulse until the mixture is coarsely chopped.
- In a large skillet, heat 2 tablespoons of the oil over medium heat.
- Add the olive mixture and sauté for about 5 minutes, or until the onions start to become translucent.
- Add the greens, anchovies, and garlic and sauté for 3 to 4 minutes.
- Stir in the beans until well incorporated.
- Serve warm or at room temperature.