Grilled Chicken Thighs on a Bed of Beans and Greens
8 boneless skinless chicken thighs
2 Tb EVOO (extra virgin olive oil)
sea salt and pepper
1 lemon, zested and juiced
4 cloves garlic, finely chopped
2-3 Tb finely chopped fresh rosemary
2 Tb finely chopped fresh thyme
1 Head of escarole, coarsely chopped
A little freshly grated nutmeg (I use dried)
1 cup chicken stock
1 large can white beans, rinsed
1 wedge parmigiano-reggiano cheese for shaving
1. Preheat an outdoor grill or grill pan to medium-high. Pat the chicken dry and drizzle with EVOO; season with salt and pepper. Grill the chicken, turning, for 12 minutes. Drizzle half of the lemon juice over the chicken as it comes off the grill.
2. Heat 2 Tb. EVOO, 2 turns of the pan, ina skillet over medium heat. Stir in the garlic, rosemary, and thyme for a minute. Add the escarole and wilt in the pan; season with salt, pepper, and nutmeg. Add the stock and beans and simmer until the greens are tender, about 5 minutes. Add the lemon zest and remaining lemon juice.
3. Serve the beans and greens in shallow bowl; top with chicken. Use vegetable peeler to shave cheese on top.