Saturday Night: Beans and Greens, Diced Veggie Salad

This week's CSA box has a huge quantity of greens, so I'm putting greens in everything! :-) Last night I did a cross between beans and greens and the cannellini beans with chorizo from a couple weeks ago.

4 cloves garlic, coarsely chopped
1 red onion, diced
4 oz chorizo, diced
1 15 oz can cannellini beans
1/2 a head of escarole, washed and very coarsely chopped
a good pinch pimenton
rosemary
a couple sprigs of lemon thyme
white wine
chicken stock
olive oil

The preparation is pretty self explanatory. I served this topped with a bit of chive and some good olive oil and accompanied it with bread. It was excellent. Andrea's comment: "too bad it's not winter so we can have this more often".

Diced Veggie Salad:
I started with marinating some minced red onion in salt and red-wine vinegar for a bit. I added fresh corn (microwaved with a bit of water for a couple minutes to soften it), radish, cucumber (seeded), and carrots. The veggies should be diced to be about the same size as the corn kernels (I actually diced the cucumber coarser than this, but it should have been the same size as the corn). I also added some julienned sweet basil, a bit of sugar, and a grind of black pepper. Finish with some good olive oil.

To accompany this we had some sauteed rapini greens (with garlic and crushed red pepper). mmmmmm, rapini greens.