Featured Cookbook

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1. Albuquerque Grilled Pork Tenderloin with Beans and Greens Saute

2. Albuquerque Dry Rub

3. Beans and Greens Saute

Book Description

The Culinary Institute of America, the world’s premier culinary college, has done it again with their new cookbook perfect for anyone who loves to get behind a grill: GRILLING. This beautiful book contains more than 175 tantalizing kitchen-tested recipes that highlight exotic flavors from all over the world.

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Grilling: Exciting International Flavors from the World's Premier Culinary College

Authors: Culinary Institute of America

Date: April 2006

ISBN: 0867309059

Publisher: Lebhar-Friedman Books

Hardcover

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Prepare this savory saute in a cast iron skillet right on the grill while you grill the pork, or make it ahead of time on the stovetop. If you can’t find beet greens, substitute spinach, kale, escarole, collard greens, or turnip greens.

Makes 6 Servings

• 2 tablespoons olive oil

• 2 cloves garlic, minced very fine

• 10 cups coarsely chopped greens

• 1/2 cup chicken broth

• 1 teaspoon black pepper, or to taste

• 1 cup cooked or canned cannellini beans, drained and rinsed

• 1 cup cooked or canned black beans, drained and rinsed

• 2 teaspoons malt vinegar, or to taste

1. Heat a large sauté pan over the hottest part of the fire or a burner set at medium heat. Add the olive oil and heat until the oil shimmers. Add the garlic and move the pan or turn down the heat. Sauté the garlic, stirring frequently, until it is tender and aromatic, 3 minutes.

2. Add the beet greens and cook, stirring and tossing briskly with a wooden spoon to coat the greens evenly with the oil. When the greens have cooked down and have a vivid green color, add the broth. Season with 1/2 teaspoon of the salt and a pinch of pepper.

3. When the broth is simmering, add the beans and continue to cook, stirring frequently, until the greens are fully cooked and the dish is very hot. Season to taste with the malt vinegar, salt, and pepper.

More From This Book:

1. Albuquerque Grilled Pork Tenderloin with Beans and Greens Saute

2. Albuquerque Dry Rub

3. Beans and Greens Saute

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