Spring Recipe with Marjory Sweet
Marjory Sweet is a farmer, cook, and writer originally from and currently living in Maine. She has 10 years of experience managing small-scale vegetable farms and cooking professionally in various capacities. She shares with us the tonifying jolt of spring greens, combined with the creaminess of storage beans, all enriched by an eggy, garlicky sauce that can (and should) be slathered on everything.
SPRING GREENS AND STORAGE BEANS WITH GARLIC AIOLI AND FRIED BREAD
Beans
Dried white beans, 1
Spring greens, 1
Garlic, 1 head
Garlic, 2 cloves
Olive oil, 1 tbsp
Parsley, 1 small bunch
Loaf of sourdough
Aioli
Salt and pepper to taste
Sauce
Whole eggs, 2
Yolks, 5
Garlic cloves, 4
Lemons Juiced, 3
Grapeseed oil, 1 cup
Olive oil, 1.5 cups
Salt to taste
Soak beans overnight in cold filtered water.
The next day, drain, transfer to a large pot cover with frsh water, add one cup of olive oil, a few hefty pinches of salt, and 4 cloves of garlic smashed.
Set heat to medium-high and then turn the flame down to a simmer as soon as it boils. Skim foam. Depending on the freshness of your beans, cooking time should be 50 - 90 minutes.
When the beans are close to finished, cook your greens.
Bring a pot of water to a boil, blanch greens for 30 seconds, and immediately transfer to an ice bath to stop the cooking and preserve the color. Squeeze dry and roughly chop.
Thinly slice the remaining garlic cloves. Heat a glug of oil in a skillet, add the garlic cloves. When they begin to sputter, sizzle, and become fragrant, add the chopped greens. Toss everything vigorously so the greens get coated in the garlicky oil.
Leave any remaining oil in the skillet and turn the heat up to fry the bread.
Using a food processor or immersion blender, blend all aioli ingredients except oils, then slowly add in enough oil until it starts to emulisfy. With the machine on, keep adding the oil in very slow, steady stream until the mixture thickens and stiffens, salt to taste.
Serve everything together with abundant heaps of fresh aioli.
A spring RECIPE WITH marjory sweet
Marjory Sweet is a farmer, cook, and writer originally from and currently living in Maine. She has 10 years of experience managing small-scale vegetable farms and cooking professionally in various capacities. She shares with us the tonifying jolt of spring greens, combined with the creaminess of storage beans, all enriched by an eggy, garlicky sauce that can (and should) be slathered on everything.
SPRING GREENS AND STORAGE BEANS WITH GARLIC AIOLI AND FRIED BREAD
Beans
Dried white beans, 1
Spring greens, 1
Garlic, 1 head
Olive oil, 1 tbsp
Loaf of sourdough
Aioli
Salt and pepper to taste
Sauce
Whole eggs, 2
Yolks, 5
Mustard, 1/3 cup
Garlic cloves, 4
Lemons Juiced, 3
Grapeseed oil, 1 cup
Olive oil, 1.5 cups
Salt to taste
Soak beans overnight in cold filtered water.
The next day, drain, transfer to a large pot cover with frsh water, add one cup of olive oil, a few hefty pinches of salt, and 4 cloves of garlic smashed.
Set heat to medium-high and then turn the flame down to a simmer as soon as it boils. Skim foam. Depending on the freshness of your beans, cooking time should be 50 - 90 minutes.
When the beans are close to finished, cook your greens.
Bring a pot of water to a boil, blanch greens for 30 seconds, and immediately transfer to an ice bath to stop the cooking and preserve the color. Squeeze dry and roughly chop.
Thinly slice the remaining garlic cloves. Heat a glug of oil in a skillet, add the garlic cloves. When they begin to sputter, sizzle, and become fragrant, add the chopped greens. Toss everything vigorously so the greens get coated in the garlicky oil.
Leave any remaining oil in the skillet and turn the heat up to fry the bread.
Using a food processor or immersion blender, blend all aioli ingredients except oils, then slowly add in enough oil until it starts to emulisfy. With the machine on, keep adding the oil in very slow, steady stream until the mixture thickens and stiffens, salt to taste.
Serve everything together with abundant heaps of fresh aioli.
A spring RECIPE WITH marjory sweet
Marjory Sweet is a farmer, cook, and writer originally from and currently living in Maine. She has 10 years of experience managing small-scale vegetable farms and cooking professionally in various capacities. She shares with us the tonifying jolt of spring greens, combined with the creaminess of storage beans, all enriched by an eggy, garlicky sauce that can (and should) be slathered on everything.
SPRING GREENS AND STORAGE BEANS WITH GARLIC AIOLI AND FRIED BREAD
Beans
Dried white beans, 1
Spring greens, 1
Garlic, 1 head
Olive oil, 1 tbsp
Loaf of sourdough
Aioli
Salt and pepper to taste
Sauce
Whole eggs, 2
Yolks, 5
Mustard, 1/3 cup
Garlic cloves, 4
Lemons Juiced, 3
Grapeseed oil, 1 cup
Olive oil, 1.5 cups
Salt to taste
Soak beans overnight in cold filtered water.
The next day, drain, transfer to a large pot cover with frsh water, add one cup of olive oil, a few hefty pinches of salt, and 4 cloves of garlic smashed.
Set heat to medium-high and then turn the flame down to a simmer as soon as it boils. Skim foam. Depending on the freshness of your beans, cooking time should be 50 - 90 minutes.
When the beans are close to finished, cook your greens.
Bring a pot of water to a boil, blanch greens for 30 seconds, and immediately transfer to an ice bath to stop the cooking and preserve the color. Squeeze dry and roughly chop.
Thinly slice the remaining garlic cloves. Heat a glug of oil in a skillet, add the garlic cloves. When they begin to sputter, sizzle, and become fragrant, add the chopped greens. Toss everything vigorously so the greens get coated in the garlicky oil.
Leave any remaining oil in the skillet and turn the heat up to fry the bread.
Using a food processor or immersion blender, blend all aioli ingredients except oils, then slowly add in enough oil until it starts to emulisfy. With the machine on, keep adding the oil in very slow, steady stream until the mixture thickens and stiffens, salt to taste.
Serve everything together with abundant heaps of fresh aioli.