CSA member Diane Schetky wrote in with the following recipe and comment: “We enjoyed this recipe tonight modified from Asturian Beans and Clams in Lorna Sass’s book The Pressured Cook. The pressure cooker solves the problem of boiling the Hell out of the collards. This improbable combination of ingredients was delicious and the flavors blended nicely. For a vegetarian version, try leaving out the clams and use vegetable stock instead of clam/fish broth. If you do not have a pressure cooker expect to cook beans and collards about 45 minutes in a regular pot with liquids.”
2 cups Great Northern beans, soaked overnight
3 cups water
2 dozen little neck or steamer clams
1 tablespoon oil
2 cups chopped onions
2 cups fish broth or 16 oz. bottle clam juice
1 tablespoon sweet paprika
1/4 tsp crushed red pepper flakes
1/2 lb chopped collard greens or kale- stems removed and finely sliced
1/2 tsp saffron threads steeped in water, if you can afford them. If not skip this step.
1 tsp salt
2 large cloves of garlic
1/4 chopped parsely for garnish.
1. Bring water to boil in pressure cooker. Place 1 doz. clams in pot and put lid on top but do not lock. Cook on high heat, shaking vigorously until clams pop open. Check every few minutes. Remove when they have all opened. Repeat process with remaining clams. Remove, drain and set aside. Save liquid.
2. Rinse and dry cooker. Heat oil and cooked chopped onions for a minute or so. Add 1 clove of minced garlic and the clam juice which has been strained to remove sand. Add fish brother, red peeper flakes, paprika and reserved beans and chopped collard greens.
3.Lock lid of pressure cooker in place and cook for 12 minutes. Reduce pressure with quick release method. Taste beans. If not tender cook under high pressure for 2-3 more minutes or cook at a gentle boil.
4. Check for seasoning, add a few threads of saffron and another clove of minced garlic and more salt, red pepper as needed. Cook over medium for 3-5 minutes. Mixture will be soupy.
5. Add clams and heat with lid on a for minute or so until clams are warm.
6. Serve in large soup bowls, garnish with parsley and enjoy.
– The Pressured Cook by Lorna Sass
HATCHET COVE FARM 