|2 servings||calories per servings 610||protein serving 24 g||carbs per serving 86 g||total fat per serving 22 g|
Southern meets Italian in this hearty vegetarian dish of beans n’ greens. Agrodolce means “sweet and sour”, a flavor combination inspired by dulcet golden raisins and a little sherry vinegar. Toasted ciabatta bread, from Atlanta’s own H&F Bread Company, soaks up every fragrant drop of the rustic tomato broth in which the tender field peas simmer.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Total Carbohydrates||86 g|
|Dietary Fiber||11 g|
Heat oven to 400° F.
Prepare your mise en place: Peel and dice onion. Finely chop tomatoes, reserving their juices. Peel and mince garlic. Split ciabatta loaves. Cut greens into large bite-size pieces, and finely chop any heavy stems.
Place a saucepan over medium heat, and add 1 teaspoon olive oil. When oil is warm, stir in onion. Cook, stirring often, until tender, about 4 minutes. Stir in half of garlic. Cook, stirring, 1 minute. Stir in tomatoes and juices, raisins, bouillon cube, 1 1/2 cups water and 1/4 teaspoon Hot Steve salt. Simmer 5 minutes, stirring occasionally.
Stir in field peas. Simmer until tender, 20 to 25 minutes, stirring occasionally. When done, keep warm over very low heat. The mixture should have the consistency of thick stew, so add a splash of water if dry.
While tomato mixture simmers, place ciabattas cut-side up on a baking sheet. Drizzle a total of 1 tablespoon olive oil over bread. Sprinkle evenly with 1/4 teaspoon Hot Steve salt, remaining garlic and Parmesan. Bake until crisp and dark golden brown on the edges, 12 to 15 minutes.
Place a saute pan over medium-high heat. Add remaining 1 teaspoon olive oil. When oil is hot, add greens, and toss to coat with oil. Cook, tossing often, until lightly wilted, about 3 minutes. Remove from heat, drizzle with vinegar, and season to taste with Hot Steve salt.
Place 2 pieces ciabatta on each serving plate. Spoon field pea mixture over bread. Top with greens, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...