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How to Cook Beans and Greens, 10 Ways

Plus, an irresistible breakfast casserole, a fast and flavorful kimchi soup, and a classic potato recipe

Published November 15, 2021

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We’ve got a handful of great recipes for you, starting with beans and greens. While it may seem suspect to call this dish a crowd-pleaser, I can assure you there is a legion of fans. Whether you like it with escarole or spinach; chickpeas, cannellini, or gigante beans; brothy or on the dry side; served simply or topped with sausage, banana peppers, an egg, or whatever you like, it’s a wildly versatile dish that’s sure to please just about any adult in the room.

Next, from The Basics, we’ve got a baked egg and cheese dish that’s as easy as can be; you can make it on a Monday and eat it for a few meals or bookmark this as breakfast for guests. Then, our super-fast option is a winter-friendly, big on flavor kimchi soup with tofu that’s the most rewarding 25 minutes of cooking I can recommend this week. Last, we bring you our budget recipe, Pommes Anna: a potato dish with a little bit of polish that’s a delight as a Thanksgiving side or an everyday dinner served with roasted chicken, a chicory salad, or something along those lines. Hope you like them—and enjoy your week.

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