How to Make Minest

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 Рcover with water for boiling (to make 8 cups chicken broth)2 medium onions7 garlic cloves (whole bulb), chopped2 tablespoons olive oil (for saut̩ing 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

  1. Boil whole chicken and bay leaves in approximately 10 cups of water to achieve 8 cups of chicken broth (figure for evaporation)
  2. 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.
  3. Place ham shanks in broth and allow them to simmer for about 20 minutes
  4. Wash and chop greens.
  5. Chop onions, garlic, Basil and oregano.
  6. Remove ham from broth, and set aside to cool.
  7. Sauté onions and garlic in skillet. Lightly salt to help them to break down.
  8. Add onions and garlic to the broth.
  9. Add oregano, basil, mustard greens and kale to the broth.
  10. Chop up meat from ham shanks and place back in broth.
  11. Put all three cans of navy beans into broth and give a good stir.
  12. Allow greens to cook down on simmer (approximately 30 min)
  13. Serve with your favorite loaf of bread like sour dough.
  14. Finish each bowl with parmesan (if desired)

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