2 chicken breasts (skin on)
2 tbsp olive oil
2 garlic cloves squashed
1 finely sliced onion
400g tin borlotti beans (rinsed)
sprigs of thyme
300 ml hot chicken stock
Heat half the oil with the garlic. Sear chicken (skin down) until golden (3 mins?). Remove chicken, season well, set aside.
wash and roughly chop greens. Fry onion in remaining oil until soft (5 mins). Add greens and cook for a couple of mins tossing well. Add beans, thyme and hot stock, stir and bring to boil.
Return chicken to pan and simmer gently, covered for about 20 mins. Mash some of the beans with a potato masher to thicken the broth.
butternut squash risotto yum. make risotto as you would normally, meanwhile roast chunks of butternut squash (peeled and deseeded) tossed in some oil on high heat in oven for about 25 mins)....when risotto done, stir in chunks of squash, parmesan and bobs your uncle....very delicious indeed.
FAT GIRL SLIM: Squash Bean and Onion Soup. (Sounds very worthy but its very very delicious)
Heat 1tbspoil and 15gunsaltedbutter in a very lge saucepan over a med flame. Throw in 2verylgeroughlychoppedSpanishonions and 3-4crushed&roughlychoppedgarliccloves, and cook for 10 mins, stirring frequently. Stir in 2tbspcrushedjuniperberries and afewgratingsofwholenutmeg and cook for 1 minute. Add 1butternutsquashpeeledandcutintolgebitesizedchunks and cook for 5 mins.
Put in 2tbspMarigoldBouillonPowder, 2 .5 litres of water and some seasoning. Turn up the heat, bring the soup to a boil, half-covered, then simmer the soup for 15 mins. Add 1drained&rinsedcanofcannellini(orborlotti)beans and 1pointedcabbage trimmed quarted cored and sliced into thin ribbons - or you could use your spring greens. Cook for a further 10-15 mins or until the vegetable are tender. Stir in an *(optional) roughlychoppedhandfulofflatleafparsley, check the seasoning and serve.