Wednesday, March 25, 2009

Greens & Beans

Fusilli sent me this recipe, which was perfect for the detox. It's simple to make and it gave me a chance to use the beet greens and rapini I had in the fridge. Mine turned out a bit soupy, so I took the left overs and the remaining chicken stock and puréed it to make soup. It was good, but it seems like a side in search of a main. Next time I'll have it with Salmon.

1 comment:

Prosecco said...

Oh I just had that on the weekend- romano beans (boiled with an end piece of proscuitto) with rapini. Yum!