MEATLESS MONDAY, August 10th, 2013. View original here.


Grilled Greens with Cranberry Beans Recipe featured in Meatless Monday's 10th Anniversary Cookbook: 10 Chefs 10 Recipes, alongside recipes by Mario Batali, Matteo Bergamini, Mary Sue Millken, Susan Feniger and John Fraser.

Ingredients:

GRILLED GREENS AND CRANBERRY BEANS

  • 2 cups dry cranberry or heirloom bean mix, soaked overnight
  • 1⁄2 onion, peeled and cut in half
  • 1 carrot, peeled and cut in quarters 1 stalk celery, cut into quarters
  • 1/2 bunch dandelion greens
  • 4 white endives, halved the long way
  • 2 heads Chioggia radicchio, outside leaves removed, cut into eighths
  • 4 pieces sweet and sour cippolini onions, quartered (recipe on right)
  • 2 tablespoons white wine vinegar 6 slices day-old bread
  • 1 clove garlic, smashed
  • Extra virgin olive oil to taste
  • Salt to taste Pepper

 

SWEET AND SOUR CIPPOLINI

  • 1 pound white cippolini onions, peeled 1 cup white wine vinegar
  • 1/3 cup cane sugar
  • 1 cup water
  • Salt to taste 

Recipe:

GRILLED GREENS AND CRANBERRY BEANS

Drain beans. In a medium saucepan, cover beans with 4” cold water. Add onion, carrot and celery. Bring to a boil and then reduce to a simmer. When beans are creamy inside and skins are soft, remove onion, carrot and celery. Season heavily. Let beans cool slightly in their cooking liquid. Drain beans, reserving cooking liquid for stock, and add white wine vinegar and a long drizzle of olive oil. Adjust seasoning if necessary and set beans aside to marinate for at least 30 minutes and up to two days. Cut the crusts off of the bread and then cube. In a small saucepan, heat the olive oil over medium heat and add the garlic clove. Remove garlic when it is toasted, turn up heat and add bread cubes. Drain onto a paper towel when golden. Heat grill or grill pan over high heat. Place dandelion greens on the grill and cook until lightly charred and wilted. Remove to a cutting board and chop into 1⁄2” pieces. Toss endive with olive oil and salt. Place on grill until charred and slightly softened. Remove to a board and cut each piece in half lengthwise. Toss radicchio with olive oil and salt. Grill for 1-2 minutes on each side. When you are ready to serve the salad, mix the dandelion greens with the marinated beans. Arrange endive and radicchio on a plate. Place several pieces of cippolini between the greens and top with the beans. Drizzle with olive oil and some of the cippolini liquid. Garnish with breadcrumbs. This salad can be served hot or cold but think it is best when the greens are straight off the grill and the beans are warmed through and creamy. 

 

SWEET AND SOUR CIPPOLINI

In a medium saucepan, combine all ingredients, cover and bring to a boil. Reduce to a simmer, cover and cook for 15-20 minutes. Remove onions when they are soft but not mushy. Reduce the cooking liquid over high heat until it is slightly syrupy. Allow onions and liquid to cool separately, then combine and store in refrigerator.