Molly Yeh's Beans and Greens with Runny Egg Girl Meets Farm Food Network

Molly makes the ultimate pot of beans with layers of flavors from garlic chips, briny pickled peppers, kale and cannellini beans all nestled in a thick and creamy sauce!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage with a taste of the Midwest, too.

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Beans and Greens With Runny Egg
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 25 min
Active: 10 min
Yield: 4 servings

Ingredients

3 tablespoons extra-virgin olive oil
5 garlic cloves, thinly sliced
Kosher salt, to taste
1 large yellow onion (350 grams), chopped
2 tablespoons (15 grams) chopped pickled cherry peppers, plus 2 tablespoons brine and additional sliced for garnish
2 small or 1 large bunch curly kale (380 grams), leaves stripped from the stems and torn into bite size pieces
2 15.5-ounce (439 grams) cans cannellini beans, drained and rinsed
1/2 cup heavy cream
1 tablespoon (15 grams) Dijon mustard
1/2 lemon, juiced
Freshly ground black pepper
4 cooked eggs with runny yolks, such as fried with a runny yolk or 6-minute soft-boiled with an equally runny yolk
Flaky salt, to serve
4 slices sourdough bread, toasted, buttered and salted for serving
1 8-ounce (226 grams) piece of Camembert cheese, cut into 4 wedges

Directions

Heat the oil in a large braiser over medium heat. When the oil is hot, scatter in the sliced garlic and cook, stirring, until the garlic is lightly golden on the edges, about 2 minutes. Remove and drain the garlic chips on paper towels and season with salt.

To the remaining oil in the braiser, add the onion. Cook, stirring occasionally, until softened and light golden, about 6 minutes. Add the chopped cherry peppers and brine and let sizzle a minute. Add the kale (in batches, if needed) and 1 cup water. Season with a couple pinches of salt. Cook until the kale is wilted and bright green, 5 to 7 minutes.

Stir in the cannellini beans, the cream and Dijon mustard. Simmer over medium heat until thick and saucy, about 4 minutes. Squeeze the lemon over top. Season with a couple cranks of black pepper and salt, as desired.

Divide the beans and greens among shallow bowls. Top each with sliced pickled cherry peppers, the garlic chips and an egg. Sprinkle on some flaky salt and black pepper. Nestle a piece of buttered, salted toast into the bowl along with a wedge of Camembert. (Smear your toast with some of the cheese and top with some beans!)

For leftovers, let the beans and greens come to room temperature then store in a covered container in the fridge for up to 2 days.

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Molly Yeh's Beans and Greens with Runny Egg | Girl Meets Farm | Food Network
https://www.youtube.com/watch?v=Z-T2Fl2sNDg