Longevity Greens with Cannellini Beans in Tomato Broth

At 93, my adopted Sicilian nonna still forages bitter greens at dawn. "Cleans the blood, makes you strong," she said, crushing dandelion leaves between her fingers. My summer pick: Swiss chard. Her lesson: olive oil, garlic, wilted greens, cannellini, hand-crushed tomatoes. The Italians call it cucina povera—poor man's cooking. I call it longevity in a bowl.

NUTRITIONAL BENEFITS

• Dandelion Greens: Exceptional source of Vitamins K (672% DV per cup), A, and C, rich in calcium, iron, and potassium, contains prebiotic fiber (inulin), and powerful antioxidants. Known for liver support and natural detoxification properties.

• Swiss Chard: Abundant in Vitamins K, A, and C, provides magnesium, iron, and unique antioxidants like syringic acid.

• Cannellini beans: Excellent source of plant-based protein, fiber, and minerals like iron, magnesium, and potassium.

• Extra virgin olive oil: Provides healthy monounsaturated fats and potent antioxidants, key to Mediterranean longevity.

• Garlic: Contains allicin, known for its cardiovascular and immune-boosting benefits.

• Tomatoes: Rich in lycopene (enhanced when cooked), vitamins C and K, potassium, and folate.

INGREDIENTS

• 2 bunches Swiss chard or dandelion greens, cleaned and roughly chopped

• 4 tablespoons extra virgin olive oil, plus more for finishing

• 4-5 cloves garlic, thinly sliced

• 2 cans (14.5 oz each) whole peeled tomatoes, crushed by hand (or 6-7 fresh ripe tomatoes, chopped)

• 2 cans (15 oz each) cannellini beans, drained and rinsed (or fresh, soaked overnight)

• 1 cup room temperature water

• Sea salt and freshly ground black pepper

• Crushed red pepper flakes (optional)

• Aged pecorino cheese for serving

• Crusty sourdough bread

METHOD

1. PreheIn a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Add garlic, sautéing until fragrant but not browned, about 2-3 minutes.

2. Add the chopped greens in batches, stirring to coat with oil. Season with a pinch of salt and cook until they begin to wilt, about 3-4 minutes.

3. Add the tomatoes, crushing them with your hands if using whole canned tomatoes. If desired, add crushed red pepper flakes to taste.

4. Pour in the room temperature water, season with salt and pepper, and bring to a gentle simmer. Cover and cook for about 20-25 minutes, or until the greens are tender but still maintain some texture.

5. Add the drained cannellini beans and simmer uncovered for another 5-7 minutes until the broth has slightly thickened and the beans are heated through.

6. Taste and adjust seasoning. The broth should be flavorful and slightly rich from the olive oil.

1. To serve: Ladle into bowls, drizzle with your best extra virgin olive oil, and top with freshly shaved aged pecorino. Serve with warm crusty sourdough bread for soaking up the flavorful broth.

   Note: This dish actually tastes even better the next day as the flavors continue to develop. You can add a splash of water when reheating if needed.