Growing up I was raised with “Minest,” aka Escarole and Beans, or Italian Winter Soup. We would harvest wild mustard greens as a family. It is so healing, especially during the winter months when the flu is running rampant. Here is my family recipe. I hope you enjoy.
1 whole chicken – cover with water for boiling (to make 8 cups chicken broth)2 medium onions7 garlic cloves (whole bulb), chopped2 tablespoons olive oil (for sautéing onions and garlic)1 lb. ham1 pound field mustard greens , chopped1 pound kale , chopped1 tbsp Himalayan Salt (or to taste)3 bay leaves1 tbsp fresh oregano1 tbsp fresh basil1 tsp red pepper flakes1 tsp black pepper3 (15-ounce) cans cannellini beans, drained and rinsed
Serving suggestion:Top with grated ParmesanSour dough bread
- Boil whole chicken and bay leaves in approximately 10 cups of water to achieve 8 cups of chicken broth (figure for evaporation)
- Once chicken has simmered on low for approximately an hour, remove chicken And bay leaves from broth. Make sure there are no bones left behind.
- Place ham shanks in broth and allow them to simmer for about 20 minutes
- Wash and chop greens.
- Chop onions, garlic, Basil and oregano.
- Remove ham from broth, and set aside to cool.
- Sauté onions and garlic in skillet. Lightly salt to help them to break down.
- Add onions and garlic to the broth.
- Add oregano, basil, mustard greens and kale to the broth.
- Chop up meat from ham shanks and place back in broth.
- Put all three cans of navy beans into broth and give a good stir.
- Allow greens to cook down on simmer (approximately 30 min)
- Serve with your favorite loaf of bread like sour dough.
- Finish each bowl with parmesan (if desired)