Spring Greens and Beans With Hard-Cooked Eggs Recipe

Name: Spring Greens and Beans With Hard-Cooked Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 12 onion, minced; 2 carrots, thinly sliced; 1 pinch red pepper flakes; 8 garlic cloves, thinly sliced; 12 lemon, grated peel; 1 teaspoon cumin, ground, to taste; 1 teaspoon sweet paprika; 4 cups curly endive lettuce, coarsely chopped (tiny dandelion greens, baby chard, spinach leaves all OK); 2 cups vegetable broth; 1 tablespoon tomato paste; 15 ounces chickpeas, rinsed and drained (other good-tasting bean OK too); 10 asparagus spears, pencil-slip size, trimmed and cut into 2-inch lengths; 6 hard-cooked eggs, shelled and quartered; ½ cup parmigiano-reggiano cheese, freshly grated; 2 tablespoons extra virgin olive oil, good-tasting fruity

Servings: persons

1 tablespoon extra virgin olive oil
12 onion, minced
2 carrots, thinly sliced
1 pinch red pepper flakes
8 garlic cloves, thinly sliced
12 lemon, grated peel
1 teaspoon cumin, ground, to taste
1 teaspoon sweet paprika
4 cups curly endive lettuce, coarsely chopped (tiny dandelion greens, baby chard, spinach leaves all OK)
2 cups vegetable broth
1 tablespoon tomato paste
15 ounces chickpeas, rinsed and drained (other good-tasting bean OK too)
10 asparagus spears, pencil-slip size, trimmed and cut into 2-inch lengths
6 hard-cooked eggs, shelled and quartered
½ cup parmigiano-reggiano cheese, freshly grated
2 tablespoons extra virgin olive oil, good-tasting fruity

1
Film the bottom of a 12-inch skillet with the oil.
2
Warm it over medium high, add the onion, carrots and red pepper, and cook until golden.
3
Stir in the garlic, lemon peel, cumin and paprika, and lower heat.
4
Gently cook garlic until it has softened.
5
Do not brown.
6
Blend should be very fragrant.
7
Stir in the greens and wilt over medium high.
8
Immediately add the vegetable broth, stirring in the tomato paste.
9
Simmer uncovered about 5 minutes, or until greens are starting to get tender.
10
Blend in beans to heat through.
11
Finally, add the asparagus to the pan and warm.
12
To serve, heap the braise into a shallow bowl.
13
Arrange the egg wedges on the braise, sprinkle with the Parmigiano and the 1 to 2 tablespoons of olive oil.
14
Taste for seasoning.
15
Serve warm.

1150

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 12 onion, minced, 2 carrots, thinly sliced, 1 pinch red pepper flakes, and more.

Yes, Spring Greens and Beans With Hard-Cooked Eggs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Greens and Beans With Hard-Cooked Eggs

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