| GRILLED CHICKEN THIGHS ON A BED OF BEANS AND GREENS Makes 4 servings. Warm crusty bread 28 oz can white beans, rinsed 1 head escarole, coarsely chopped 2 tbs finely chopped rosemary 1 lemon, zested and juiced 2 tbs olive or vegetable oil 1 wedge parmigiano reggiano or Parmesan cheese 1 cup low sodium chicken stock A little grated nutmeg, to taste 2 tbs finely chopped thyme 4 cloves garlic, finely chopped Salt and Pepper 8 skinless boneless chicken thighs Heat an outdoor grill or grill pan. Pat chicken dry and drizzle with oil, season with salt and pepper. Grill chicken 12 min. Drizzle half of the lemon juice over chicken as it comes off the grill. Heat 2 tbs oil in a skillet. Stir in garlic, rosemary and thyme for a minute. Add escarole and wilt in pan, season with salt, pepper and nutmeg. Add stock and beans and simmer until greens are tender. Add zest and remaining lemon juice. Serve beans and greens in bowls, top with 2 pieces of chicken each. Shave cheese on top. SERVE with crusty bread... |
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