Monday: Beans and greens

A simple one driven by the couple of heads of escarole (or escarole-looking) greens we had from the biokiste: Cook some minced garlic, diced carrot and onion, and some finely chopped celery in olive oil along with cumin seeds, piri piri chilis, a pinch of salt, and some freshly ground coriander until the carrots soften. Add chopped escarole and a goodly quantity of sweet paprika, cook for a couple of minutes, then reduce the heat, cover the pan and simmer for another 5-10 minutes, until the greens are almost tender. Add canned beans (I used borlotti beans), some tomato paste, and some sherry vinegar and let simmer, uncovered, for another few minutes. Serve drizzled with olive oil and topped with chives.

To go with the beans and greens I did a pan of cornbread. And, of course, we had a green salad.