N'Capriata ~ Grilled Bread with White Beans and Greens

This recipe comes from Joyce Goldstein, author of Antipasti.

White Bean Puree
1 cup dried Great Northern or cannellini beans, soaked overnight, drained and rinsed
6 cups lightly salted water
1/3 cup extra virgin olive oil
4 cloves garlic, minced
1 teaspoon (or to taste) salt
1/2 teaspoon (or to taste) freshly ground pepper

1.  Cook the soaked beans in lightly salted water until very soft. You should have about 3 cups. Puree them in the food processor, using as much bean cooking liquid as necessary for a smooth and spreadable puree. (Reserve extra cooking liquids in case the puree thickens too much as it cools.) Transfer to a mixing bowl.

2.  Warm the olive oil and sauté the garlic for a minute or two. Add to the beans and season with salt and pepper.

Wilted Greens
6 cups assorted bitter greens such as escarole, broccoli rabe, dandelion, or chard, coarsely chopped
3 tablespoons extra virgin olive oil
Hot pepper flakes, optional
2 or 3 tablespoons red wine vinegar
Salt and pepper

1. Heat 2 to 3 tablespoons olive oil in large skillet. Add 6 cups well washed chopped assorted bitter greens such as escarole, broccoli rabe, dandelion, or chard.  Cook the greens, stirring often, until greens start to wilt (or what may be easier for a large batch is to parboil the greens, chop them and then sauté in oil)

2. Add hot pepper flakes, if using, and 2 or 3 tablespoons red wine vinegar and continue to cook until greens are completely wilted.

3. Drain and season with salt and pepper. Add a bit more vinegar if you like it. 

Bruschette or Grilled Bread
Amounts, proportions and measurements are unimportant in this recipe. What is important is that the bread be crusty, flavorful and hearty, the olive oil fruity, the garlic pungent but not bitter, and the grill or broiler hot enough to mark the bread evenly.

Artisan bread, such as campagne, levain, or semolina
Extra virgin olive oil to brush on bread
Whole garlic clove to rub on bread

1. Cut the bread into slices approximately half inch thick.  Brush the bread with virgin olive oil on both sides.

2. Grill or broil the bread until it is marked and somewhat crisp. Immediately rub the bread with garlic.

To assemble the N'capriata:
Spread bean puree on grilled bread. Top with wilted greens and a drizzle of extra virgin olive oil.

Serves 8 to 10