Braised Greens & Butterbeans is a nourishing, vegetable-packed dish featuring zucchini, broccoli, cavolo nero, silverbeet, and butterbeans. The vegetables are sautéed with garlic, onion, and chili, then gently braised until tender. Butterbeans are stirred in to add creaminess and protein. The hearty vegetable and bean mixture is served atop crisp, grilled sourdough bread and finished with freshly grated parmesan cheese, making for a satisfying, wholesome meal. Recipe and content by @cheftomwalton.
Ingredients 10
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Method 4
Place a large pot over medium-high heat and add the , , , , , , and a good pinch of salt. Cook, stirring, for 2 minutes, then add the and silverbeet with a little more salt. Cover with a lid to wilt the veggies for 4-5 minutes. Give them a stir and continue to cook, covered, until they become softened, about 8-10 more minutes.
Add the to the pot with a little of the juice from the can and stir through. Adjust the seasoning to taste and keep hot.
Drizzle the bread with a little olive oil and grill until crisp and golden.
Serve the and spooned over the bread, with cheese shaved or grated over the top to serve.
Chasseur Australia's tips
Whip up a big pot of this and have it in the fridge all week to top grilled sourdough or dish up with fish, meats or through pasta.
Prepared and served in a Chasseur Round French Oven in Forrest Green.
