I was really jonesing for some beans. I know, that is a very weird thing to be longing for, but I can't help it. I think I was Tuscan in a former life.
I had a left over rotisserie chicken, but didn't want to deprive Bill of his brekkies. So I went sort of vegetarian. I did use some of the brodo that I made over the weekend.
I chopped up a leek, the half of onion from the other night, a handful of collard leaves, a couple of bok choy, garlic, and 2 cans of cannellini beans. I separated the leaves from the stems with the collards, and sliced into ribbons and halved those along the rib line, then I also separated the leaves from the stems of the bok choy, and sliced the leaves in ribbons and chunked up the stems for crunch in the "stew". I chopped 3 cloves of garlic roughly.
Into a large shallow lidded casserole I sauted the leeks and onions until softened, added the garlic and salt and pepper. After a few more minutes, I threw in the stems and more salt and pepper along with some herbes de Provence. Here is where the stupid thing happened, I know you were waiting for this! I grabbed a bottle of open wine from the counter, never looking, assuming it was the open white... but no, it was the open red. Glug glug glug into the casserole, no going back now! I got the brodo out of the fridge and added 3 cups. Lidded the pan, and let it go for a bit. I dumped the greens and the 2 cans of drained and rinsed beans in, mixed it all up and tasted for seasoning. All was good. I let it go until the collards turned dark green and that was dinner.
The look of disappointment on Bill's face, was, well, priceless. He would eat it, but stated, "I want animals to die for my plate." Turns out, the concoction was quite good. We each were going back to the dish for more.
Above are the leeks and onions softening and at right, is the bok choy stems prior to the red wine mishap.
Here are the chopped bok choy stems waiting to go into the "pool"
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