PARTAKE

Beans & Greens

Recipe and photos by KACIE MCMACKIN

This recipe is as simple as can be. In fact, in some ways it’s less of a recipe and more a series of suggestions. The options are pretty endless and what follows is simply my preferred approach and ingredients. I love white beans that are creamy and light, the briny and bright pop the fried lemon peel adds, the heat from the red pepper flakes, and the silkiness of the pesto. Feel free to add what you like and omit what you don’t. Ultimately, I hope you make this recipe your own. It’s become a staple in our house, especially when it’s dark out at 5 p.m. and I’ve somehow forgotten to make dinner. It’s healthy, quick to throw together, and perfectly satisfying while leaving room for dessert.

Ingredients

• rustic bread, thickly sliced • 2 14 oz. cans Cannellini beans or similar white bean, drained and rinsed • one bunch of hearty greens like kale, roughly chopped or torn • 1 tsp. minced lemon peel • basil pesto • extra virgin olive oil • 3 cups vegetable or chicken broth • Parmesan cheese, grated • 1-2 cloves garlic, very thinly sliced • rosemary, finely minced • sea salt • flake salt • red pepper flakes • Italian parsley, coarsely chopped Directions

Heat 2 Tbsp. olive oil in a medium pan over medium heat. Add the garlic, a pinch of red pepper flakes, rosemary, and the minced lemon peel. Sauté until fragrant, 2-3 mins. Add in your beans and toss all together, letting the beans heat through before adding the broth and brining up to a simmer. Let the broth reduce a bit as the whole dish comes together.

In a large skillet, heat another 2 Tbsp. olive oil over medium high heat. Place your bread slices in the olive oil and cook until toasted. Set aside.

In the same skillet add a touch more olive oil if needed before tossing in your greens and letting them frizzle and fry and cook down.

Taste your beans and broth for salt and heat, season to taste.

To serve, place bread slices in wide bowls. Spoon on lots of beans and broth. Top with any combination of the following: more minced lemon peel or zest, basil pesto, Parmesan cheese, more rosemary, parsley, red pepper flakes. Finish with a healthy drizzle of olive oil and a shower of flake salt. Enjoy!

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541-308-0005 1306 12th Street • Hood River, on the Heights We are open and happy to serve you. Authentic Jalisco Cuisine. We provide a safe dining experience. Enjoy good food and good times. Offering daily lunch and dinner specials, served all day. Happy Hour Mon-Fri. Outdoor dining available (weather permitting).

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541-386-4442 • groundhoodriver.com 12 Oak Street • Downtown Hood River Get your daily fuel for your Gorge sports and activities here! A long time locals favorite coffee house and eatery, Ground features fresh in-house roasted coffee, house made pastries and cookies with lots of gluten free options. We make our soups from scratch every day and source mostly local and organic ingredients. Nitro cold brew on tap.

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971-231-4599 • thunderislandbrewing.com 601 NW Wa Na Pa Street • Cascade Locks A brewery and taproom located in the heart of the Columbia River Gorge. The river and mountain views pair beautifully with craft beer and delicious food. Well-behaved dogs are welcome on the patio. All guests are welcome, and are expected to follow Oregon state COVID guidelines. Cheers!

Reservations are recommended. To book, visit thunderislandbrewing.com. PFRIEM FAMILY BREWERS

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Contact Jody Thompson for more information: 425-308-9582 • jthompson@thegorgemagazine.com 541-399-6333 • thegorgemagazine.com The Gorge is a mecca for great food and drink: restaurants, cafés, wineries, breweries, food carts & more. Help visitors and locals decide where to dine and drink. They’ll see your ad in print and in the online digital edition of the magazine…for one affordable price! RESERVE A PARTAKE LISTING SPACE TODAY