Baby Beluga has officially been replaced in our house by Biscuits in the Oven as the #1 most sung song. Raffi enthusiasts: am I right that it’s so catchy and much more fun to jiggle and dance to than Baby Beluga? Also the imagery of biscuits in the oven makes me ever so slightly more excited than a little white whale on the go. Golden fluffy hot biscuits on a wet snowy cozy day! My dreamscape. And the jolliness in Bernie’s eyes whenever I put her in front of the mirror and bobble her up and down to the tune makes an even dreamier dreamscape. So for that reason (and because Thanksgiving is coming up), I’m sharing biscuits on top of a gigantic pile of greens that are dotted with pancetta and creamy cannellini beans. This is my current favorite way to shovel greens into my mouth, it’s so good. And dare I say that this is a hotdish??? It’s got veggies, protein, a carby topping, and soup situation holding it together. It gets baked in a casserole... it’s hearty... it’s a meal in a dish. Yes, we’re going with it, people!

Sam Sifton says that salad has no place at the Thanksgiving table and I agree. (By the way have you read his Thanksgiving book? I take it out every year and it’s a true delight.) Hearty cooked greens should be at your table though! There is so much flavor in these greens from the saltiness of the pancetta and a hit of acidity from some ACV, and the biscuits on top bake up beautifully (even if you use store-bought like I did! Don’t tell anyone). On Girl Meets Farm this past weekend I did an option for those who need to reserve oven space for the turkey: I cooked this in a slow cooker and used bread dough instead of biscuits. The dough on top gets steamed into DUMPLINGS! It’s really cool. But I wanted to show both options, and the baked biscuit version is a little prettier, which is why I’m posting it here.

And by the way this was the last meal I cooked at home before I went into labor! It was my last day of work before maternity leave, back in March, and I was testing this and the corn cranberry cupcakes that were also on the Thanksgiving episode and as soon as I was done, I went to sleep but then woke up because I was in labor. Hah! I think we had leftovers of this in our fridge for weeks because there were many things on our minds but cleaning out the leftovers in our refrigerator were not one of them. OK, the end!

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Kale, Pancetta, and White Bean Cobbler

serves 6-8 as a side

ingredients

1 lb thick cut pancetta, diced

2 large shallots, finely chopped

Kosher salt

2 cloves garlic, minced

1 lb collard greens, stemmed and chopped

1 lb kale, stemmed and chopped

1 1/2 c chicken stock 

1 (14 oz) can cannelini beans, drained and rinsed

Black pepper

A few shakes of Tabasco

1 tb brown sugar

2 tb Apple cider vinegar

1 can biscuits or 1 batch homemade biscuits

Egg wash: an egg beaten with a splash of water

Flaky salt

clues

Preheat oven to 425ºf. In a 3-quart oven-safe dutch oven or braiser, cook the pancetta over medium heat until crispy. Transfer to a plate using a slotted spoon and keep the fat in the pan. Add the shallots and a pinch of salt and cook until soft, 5-7 minutes. Add the garlic and cook another minute. Add the greens in batches, cooking until slightly wilted (it’s a lot of greens! but they cook down). Add the stock, beans, 1/2 tsp salt, pepper, tabasco, brown sugar, and apple cider vinegar, and return the pancetta to the pot and stir to combine. Top with biscuits, brush with egg wash, sprinkle with flaky salt, and bake for 25 minutes, or until golden brown.

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-yeh!

photos by chantell and brett quernemoen