Sunday, July 12, 2015

Cast Iron Pizza!

I love pizza, but I almost never make it.  It's not an advisable dish to serve around here when members of the household have a definite intolerance of dairy and a likely intolerance to wheat.  Also, pizza is something of a time consuming process.  I rarely have the time for dough kneading and rising (although I do enjoy baking yeast products when I have the time). Furthermore, I don't have the best equipment for pizza making.  Pizza is best baked on a hot stone or tile.  If you don't have time to make pizza, a pizza stone is a waste of money and precious kitchen space.  The last time I tried to make a pizza I tried just making it in a baking pan and ended up with a doughy mess with burned cheese on top.  I had come to believe that pizza was best obtained down the street at Sal's or Frankie & Fanucci's.

Then one day I had a revelation.  I don't have a stone, but cast iron pans are very good at maintaining heat.  What if I heated a cast iron pan and laid a well rolled, thin layer of pizza dough at the bottom and baked it in the pan?  Could that be done?

The Internet has proven to me many times that my supposedly brilliant ideas have been done a hundred times over by other cooks.  On the bright side, it did teach me some methods.

How To Make Pizza In a Cast Iron Pan

Make 1 recipe of pizza dough (or buy it if you don't have time).  I used this recipe.  All you need to do is Google pizza dough recipes and you're good to go.

Heat your pan in the oven for 30 minutes at 450 degrees.

Divide dough in half (this was to make 2 pizzas for a standard-sized pan).  Roll out dough to fit the pan.  Make sure it's not too thin in the middle.  That was my mistake with the first pizza I made.

Remove pan from the oven.  Add 2 Tbl olive oil to the pan.  Carefully place your dough in the pan.  You may need to pat it a bit to get it to cover the pan.

Add your sauce and toppings.

Reduce heat to 375.  Bake pizza about 25 minutes or until crust is browned and cheese is bubbly.

I split my pizza into two halves because two people with different tastes would be sharing it.  My half had cheese, shaved sweet sorpresatta, and chopped green pepper.  SPP had just mozzarella.

This one wasn't very pretty, but the second one I made was much more attractive.  I rolled out the dough more evenly.

Also, I don't think I need to remind anyone that making  your own sauce is ALWAYS the way to go and it's not difficult.

Pizza Sauce
  • 2 cups tomato puree`
  • 1 pinch fresh oregano
  • 2 cloves garlic, lightly crushed
  • 5-6 basil leaves, cut in chiffonade
Place the tomatoes, oregano, and garlic cloves in a small saucepan.  Simmer over low heat for 30 minutes or more.  Add the basil in the last 5 minutes.  Remove garlic clove when ready to use.

Thursday, June 25, 2015

This Summer's First Salad

Summer is salad time.  Summer is when the vegetables are at their peak and hot weather causes smaller appetites.  Everyone wants salads this time year.

Who am I kidding?  We all know my appetite is unpredictable and tends to ignore the seasons.  I eat anything at any time according to my mood.

I do find myself wtih appropriate salad cravings.  It's hard not to when the farmers' markets are starting to really blossom.  I had a craving for a little something Asian this week, so I made up this soba noodle salad.
I had intended to make it with strips of chicken or pork, but the duck breasts in the market just called to me.  I grilled them on the electric grill tossed them with soba noodles, cilantro, cucumber, cabbage, and enoki mushrooms.

It was so good I think I may continue doing the salad thing for a while.

Soba Noodle Salad with Grilled 5-Spice Duck Breasts

  • 3 duck breast cutlets
  • 2 tsp 5-spice powder
  • 2 tsp salt, divided
  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1/2 cup sesame oil
  •  1 package soba noodles
  • 2 cucumber, peeled and cut in small dice
  • 1 package coleslaw mix
  • 5 oz enoki mushrooms, stems trimmed
  • 1/4 cup chopped fresh cilantro
  • 2 Tbl chopped scallions (green part only)
Heat an electric countertop grill to 400 degrees.  Rub duck breasts with 5-spice powder and 1 teaspoon salt.  Grill for about 5 minutes.*  Let rest 5 minutes and cut into thin slices.

Mix together vinegar, soy sauce, and remaining teaspoon of salt.  Whisk in sesame oil.  Set aside.

Cook noodles according to package directions.  Drain and rinse with cold water.  Toss with cucumber, cabbage, mushrooms, cilantro, scallions and dressing.

Serve topped with slices of duck breasts.

*If you don't want to cook them this way, feel free to cook in a pan, an outdoor grill, or whatever your preferred method is.

Saturday, May 9, 2015

We'll All Have Chicken And Dumplings When She Comes

Hmmm...Do you ever wonder what the significance is of the verse in She'll Be Coming 'Round The Mountain?  Why are we going to have chicken and dumplings when she comes?  Is there some kind of meaning behind the dish, or did the author of song just like chicken and dumplings.

"Oh Rachel," you scold.  "Just get in the kitchen and cook and stop your useless brain meanderings."

Fine.  I'll do that.

It's spring.  It's the time when cooks are celebrating with ramps and radishes and asparagus and fiddleheads and micro greens.  How do I celebrate?  I celebrate with chicken stew.

This blog has documented well over the years the ways in which I tend to not eat seasonally.  It's not that I don't choose fresh, seasonal, local food on a regular basis.  It's just that I sometimes have bizarre out-of-season cravings.  Ice cream in January and coq au vin in July happen frequently in my kitchen. 

I blame my husband for the chicken stew craving.  He keeps talking about his favorite lunch spot when he is at work.  He loves their chicken and dumplings.  I began thinking about chicken and dumplings.  I really began to want some chicken and dumplings.  I had to have chicken and dumplings.  It was decided.  Here we are in early May, the temperatures are in the 70s and occasionally the 80s, the leaves are growing on the trees, and the flowers are blooming, and I made chicken and dumplings for dinner.

My recipe is pretty straightforward and not too different from anyone else's.  It consists of chicken, chicken stock, vegetables, and dumplings.  I had a lot of fun making it though.  It was fun to play with flavors and see what I could add to it.

I had a bit of trouble with the dumplings.  My batter ended up somewhat loose and there was a fairly large amount of it.  I tried making individual dumplings, but by the time they were cooked, they had all joined together in one layer over the stew.  I was even afraid that they wouldn't be cohesive.

When I went to serve the stew, I cautiously broke up the dumpling layer on top.  The crust broke apart into soft, airy, but jagged-shaped dumplings.  I considered making less batter, or using more flour, the next time I make this, but I changed my mind.  I rather like the rustic look of the broken-up dumplings.  I'm leaving the recipe as it is.

I have some notes about the recipe.  I used fresh rosemary and dried sage because that was what I happened to have in the kitchen at the time.  Feel free to play with fresh or dried rosemary, sage, and thyme for the recipe.  The carrots I bought were huge, so there were only 2 in my recipe, but if you buy smaller ones, you might want to use more.  I know that many chicken and dumplings recipes use peas. I used corn because it reminds me of the delicious Pennsylvania Dutch-style, knoedel-filled, corn chowder that they used to serve at my college cafeteria.  Also, peas are gross. 

The recipe was quite a success all around.  The chicken flavor is intense.  After dinner was over I received the request to put this in the regular rotation.

The Short (dis)Order Cook's Chicken and Dumplings


For Stew
  • 8 whole chicken thighs
  • 1 onion, finely diced
  • 2 large carrots, diced
  • 4 celery ribs, diced
  • 2 cloves of garlic, minced
  • 1 tsp dried sage
  • 2 tsp chopped fresh rosemary
  • 1/4 cup flour
  • 1 quart chicken stock
  • 2 bay leaves
  • Salt to taste
  • 2 Tbl chopped fresh parsley
  • 1 10 oz. package frozen corn
For Dumplings
  • 2 cups all-purpose flour
  • 2 tsp salt
  • 2 tsp baking powder
  • 1 1/2 cups milk
  • 2 Tbl butter, melted
Keep the stock warm on the stove.

Sprinkle the chicken thighs with salt on both sides.  In a large pot over medium heat, brown the chicken thighs well on both sides.  Remove from the pot and remove the skins from the chicken.

Add onion to the pot and cook until it begins to soften.  Add the celery and the carrots and continue cooking until they begin to soften.  When the vegetables have reduced down a bit, add the garlic, sage, and rosemary.  Cook two more minutes.

Add the flour to the pot and stir well.  Cook another 3 minutes.

Slowly whisk in some of the stock.  It should begin to tighten up when it's incorporated into the pan.  Slowly whisk in the rest.  Taste the stock and check for seasoning.  You will likely want to add more salt at this point.  Add the bay leaves.

Bring the stew to a simmer and add the chicken thighs back to the pot.  Simmer for 20 minutes.

Meanwhile make the dumplings.  Mix together the flour, salt, and baking powder in a bowl.  Stir in the milk and melted butter.  Mix just until all dry ingredients are moistened.  Do not mix until smooth.

Remove the chicken from the pot and shred or chop the meat.  Return to the pot.  Add the corn and the parsley.  Carefully drop tablespoonfulls of dumpling batter into the pot.  Don't worry if they run together. You can break them up at serving time.

Cook another 12 minutes.  To serve just break up the dumpling layer on top of the pot and ladle into serving bowls.

Wednesday, April 1, 2015

The Whole Enchilada

This post title isn't just another one of my bad puns.  This time it explains a bit about today's recipe.  You see, almost 5 years ago, I was in the mood to create an enchilada recipe.  The problem arose that it was August and tomatoes were in season - just right to be made into sauce.  As a result, I put most of the effort into making enchilada sauce from scratch.  By the time I was finished with it, I didn't feel much like rolling up enchiladas individually.  I ended up just layering tortillas, meat, beans, sauce and cheese into a lasagne-like casserole.

This week I had a huge craving for enchiladas and this time I swore I would make actual enchiladas.

I know it's not the prettiest photo, but let me tell you, these chicken-chili enchiladas were awesome.  If I ever have a similar craving for enchiladas again, this will be my go-to recipe.

It's early spring, so there were no decent fresh tomatoes to use to make homemade sauce.  I used a can of tomato puree`.  Oddly enough, in the end this recipe might have been more work than making sauce from fresh tomatoes.  I don't care.  These were worth it.  They were so worth it!

The components consisted of poaching whole chicken thighs (you can use breasts if you prefer, but I think the flavor of thighs stands up to this type of cooking better) with lots of spices.  I cooked up chili peppers (mild poblanos) and onions in another pan.  A third pan had my sauce bubbling away.  Then I rolled them up with cilantro and cheese (on my portion only of course) and baked them up.

Some notes about this recipe:

I removed the skin from the chicken before cooking it, since it was going to be removed eventually. You might feel this will compromise the flavor of the final product though.  My main reason for removing it was that I wanted to render it so I'd have chicken fat for matzoh balls later in the week (waste not, want not).

I used Monterey Jack cheese because it gave a nice, creamy, gooey texture to the enchiladas and didn't compete with the spicy flavors of the chicken.  If you prefer a sharper cheese, feel free to use it.  If you can get cotija cheese, then you must use it.

I added some cocoa powder to the sauce because I like cocoa powder in my chili.  I think it added a bit too much bitterness to the sauce, so I'm leaving it out of the recipe below.  You might want to try it to see how you like the flavor.

I hope everyone enjoys a great Easter-Passover weekend.  Do you have any special meals planned?  Most of my family won't be around, so I'm going quite low key.  My nod to Passover will be matzoh ball soup and for Easter those of us who are still around will go out to breakfast.  I'd say brunch, but we don't want to eat too late.  We need to get on the road and go to the barn.  My surgeon has cleared me to ride and I'll be doing that for the first time this weekend.  I'm so excited.

Chicken-Chili Enchiladas

For Sauce
  • 1 28-oz can tomato puree`unflavored
  • 1 Tbl chipotle powder
  • 2 tsp cumin
  • 2 tsp salt
  • 1 tsp garlic powder
 For chicken
  • 3 pounds whole chicken thighs or breasts, skins removed
  • 2 tsp ancho chili powder
  • 2 tsp cumin
  • 1tsp onion powder
  • 1 tsp garlic power
  • 2 Tbl olive oil
  • 1 large onion, diced
  • 2 poblano or long hot peppers, diced
  • 2 cloves garlic, minced
  • 2 Tbl chopped fresh cilantro
  • 1 Tbl fresh lime juice
For Assembly
  • 12 enchilada style tortillas
  • 8 oz Monterey Jack Cheese, shredded
Heat the oven to 350 degrees.

Place the tomato in a small saucepan and stir in cumin, garlic powder, chipotle, and salt.  Heat over low heat while you make the rest of the enchiladas.

Place the chicken in a saucepan and add just enough water to cover them.  Add the chili powder, cumin, onion powder, and garlic powder.  Bring to a boil and reduce to a simmer.  Simmer about 20 minutes or until juices run clear when pierced with a fork,

Meanwhile, in a large pan heat the olive oil over low heat and add the onion.  When it begins to soften, add the peppers.  When they soften, add the garlic and cook another minute or two until fragrant.  Stir in the lime juice and cilantro.

When chicken is cooked, remove it from the bones and shred.  Mix it into the pepper and onion mixture.

Cover the bottom of a baking dish with the sauce.  Place a tortilla in the pan, and place a few spoonfuls of the chicken mixture on top of it.  Sprinkle cheese over the chicken and roll up.  Turn it over so the seam is down.  Repeat with remaining tortillas and chicken.

Bake for 20 minutes and serve.

Saturday, March 14, 2015

An Anniversary, A Blondie, and An Exciting New Project

This March The Essential Rhubarb Pie is 8 years old.  I am so happy I have managed to keep this blog going for so long.  I know it's not as active as it used to be, but I think I have matured a bit since I first started blogging.  In the beginning I just wrote about whatever I ate haphazardly.  Then I started trying to make the recipes look like real recipes.  Then I finally started adding photos.  I blogged everything I cooked.  My photos were bad.

As time went on, I started becoming more selective about recipes I put up here (coining the phrase TERP-worthy) and bought a light box and a better camera in hopes of taking somewhat better photos.  It's a constant process to make a blog better.  Still, I try to stay true to my heart and post what I want to post, and stop worrying about the "right" way to blog.

I am proud to still be here when many blogs have stopped.  Recently I went through my reading list and started to cull it a bit.  So many blogs I read faithfully haven't been updated in years.  Many of the bloggers I read have simply called it quits.  Then there are the bloggers who have used their blogs to launch bigger and better ventures in the food business.  The ones that I read that are still going strong and still regularly posting recipes have my neverending admiration.  

When I go back through 8 years worth of posts, I see many recipes that I could take or leave, many that all sound just a big too similar (I even coined another phrase "Standard TERP Sauce" to describe the typical ingredients for many of my recipes), and many that I loved and want to make over and over again.  As I refine my ideas and my skills, I realize that some recipes are worth sharing and many more aren't.  That's one reason why you don't see so many posts here over the past year or two.  I only want to share recipes that I would be proud to share with anyone and not just use as experiments on my poor husband. 

There is a second reason why this blog is a bit slow lately and will continue to be slow in the coming months.  I have an exciting new project on the horizon.

As I said, I have many recipes that I love and want to make over and over.  When I do make them, I find I have to go back through the blog and search for the posts. As I cook those recipes, I have to pause and constantly  keep my iPad from going dark while I refer to it for the recipe.  There had to be a better way.

Earlier this year I decided to go back and reinvigorate my told TasteBook account.  I had joined that site because I wanted to share recipes with some friends from a particular forum I post to.  While I was happy to have access to their recipes, they are all aware of my blog and read it.  They didn't really need my TasteBook.  But TasteBook isn't just online recipes.  You can use TasteBook to self-publish cookbooks from recipes you post there.  Wouldn't it be much easier to have a physical cookbook of my favorite recipes so I wouldn't have to always be searching online?  It would also be easier for friends and family who want my recipes.

So now The Essential Rhubarb Pie will become a cookbook by the end of this year.  That is why I won't be featuring as many new recipes as much in the coming months.  I am going to be going back and cooking all of my most favorite recipes.  I will be tweaking instructions and perfecting the recipes as well as taking better photographs of some of the ones that have bad photos attached.  This means I hope to have plenty of dinner parties in the coming months and my coworkers will be eating a lot of desserts.  Maybe I will start to re-institute Family Dessert Night on Sundays (that was a great concept that never really took off).  As I am still somewhat sidelined by injuries, I really have the time to create this new work.  It's a silver lining as well.

I want to have the book done my Christmas so I can give copies as gifts to friends and family.  I am very excited about this project and being able to share my best ideas in a different way.

Now that I have said that, I do actually have a new recipe to share with you today.

One dessert I have never made on this blog is blondies.  Yes, this blog has featured my experiments baking other bloggers' blondies, but I never tried making a blondie of my own.

This past weekend Oxbow Stables threw its annual awards dinner.   I still can't ride, but I can at least spend a few hours with my horse friends enjoying a massive potluck dinner.  Guests are told what to bring to the party, but I don't always honor my assignment.  They usually ask me to bring a salad.  Sometimes I just don't want to make a salad.  Also, let's face it, in a potluck full of delicious foods, most people don't want to eat a salad.  I wanted to do what people love best - dessert.

With my desire to test out a blondie recipe and a desire to make dessert for this party, I knew it was perfect timing.

I was radical (for me anyway) and used no chocolate in these.  Instead I used another favorite ingredient that has been showing up in my desserts - dulce de leche.  I also studded them with lots of coconut.

They were really good and definitely helped me get through that endless part of the evening when they begin handing out the hundreds (or so it seems) 4-H and Pony Club awards.  This is one situation where you can't avoid boredom eating.  I love those kids at the barn and I'm proud of their accomplishments but...zzzzzzz

I know they're ugly.  No photo could make them beautiful.  They were ugly enough that partygoers ignored them on the buffet for a while.  Then they found out what they were.  Soon they were all snatched up.    Be warned - they are gooey.  Make sure they are completely cool when you cut them.  

Coconut and Dulce De Leche Blondies

  • 1 stick melted butter
  • 1 cup brown sugar*
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1 cup coconut flakes
  • 1 cup dulce de leche
Heat oven to 350 degrees.  Grease an 8" square pan.

Stir together flour and baking powder.  Set aside.

In a large bowl beat together butter, egg, vanilla, cinnamon and salt until well combined.  Stir in the flour mixture to combine.  Fold in the coconut flakes.

Pour the batter into the pan.  Pour the dulce de leche over the top and swirl it into the batter.  Bake 25-30 minutes.  A knife inserted in the middle should be mostly clean.

Cool completely before cutting.  You might even want to put them in the refrigerator for a while before cutting. 

*Some people prefer dark brown sugar for their blondies.  I confess I use light brown.  I find I don't like that aggressive molasses flavor in my desserts unless it's a dessert that's meant to taste like molasses (like gingersnaps).  If you like the flavor, by all means use dark brown.

Friday, January 23, 2015

Another New Favorite Side Dish

It's strange that I'm cooking more than ever these days, but inventing less.

Prior to my surgery I was often out two or three nights a week.  I'd spend most of my weekend 70 miles away from home then come home too tired to cook.  Kevin and I would eat out at least twice a week and three nights a week we would eat leftovers for dinner, whether they were from a restaurant or leftovers from the meals I prepared the night before.

Now I'm cooking much more.  I have the time so I do it more often.  I'm home almost every night and I don't spend my entire weekend at the barn like I used to (it's too cold to hang out there if I can't ride).

I'm learning the tough lesson that meal planning is harder when you have more meals to plan.  Much of what I make are basics or else my old reliable classic TERP recipes.  My focus these days is to make the classics the best they can be.  I put a lot more time and care into food than I did in the past.

My biggest issue with dinner isn't the main course.  It's coming up with side dishes.  I wish I liked vegetables more (or that I liked more vegetables).  I wish the vegetables I do like were all of the same ones Sir Pickypants likes.  I feel like I make the same vegetables over and over again and they're always steamed and buttered or else roasted.

This past week we had steamed green beans, and chopped salad, and...zzzzzzz

I'm sorry.  Did I just nod off?  I do that when I consider some of my most recent meals.

So this week I decided I had to get off the vegetable hamster wheel again and find a new side dish.  I love fennel and have been using it in salads pretty often.  I thought I would try something new with it.

This roasted tomato and fennel compote was perfect.  I'm sure there are a hundred dishes almost exactly like it, but I'm sharing mine anyway.  I have seen a few recipes like this that use olives, but since we don't like them, I just used the main ingredients with some pearl onions and flavored with roasted garlic, basil, and fennel fronds.

It was perfect on a grilled, grass-fed steak.

Also good on fish - or so the hubs would tell me.

Roasted Fennel Tomato Compote

  • 4 Tbl olive oil, divided
  • 2 pints grape tomatoes
  • 1 fennel bulb cut into 1/2" slices, fronds reserved
  • 6-8 cippollini onions, peeled
  • 6 clove of garlic, whole, unpeeled
  • 5-6 fresh basil leaves, cut in chiffonade
  • 1 Tbl lemon juice
  • 1 tsp salt (or to taste)

Heat oven to 325 degrees.

Toss the tomatoes, onions, fennel slices, and garlic in 2 Tbl olive oil.  Spread out on a cookie sheet.  Roast about 30-40 minutes*, or until soft.

Remove the peels from the garlic cloves.  Mash them in a bowl with remaining olive oil.  Whisk in basil, reserved fronds, and salt.

Toss the tomatoes, fennel, and onions with the dressing and serve.

*I confess I wasn't paying much attention when I made this.  I threw it in the oven and winged it and served dinner when it all seemed soft enough.  Start with 30 minutes and see if it's soft enough for you.  If not, keep going.   This is a very forgiving dish.

Wednesday, January 7, 2015

My New Favorite Side Dish

My last post was about Christmas, and now Christmas is officially over.  All 12 days are gone.

Do you celebrate Epiphany/Little Christmas?  I don't, but I'm beginning to wish I did.  I love Christmas.  I love the festive feel.  I think that feeling tends to fade for most people as soon as the New Year's Eve hangover wears off.  Even though many homes and public areas keep their decorations up until January 6th, by January 1st it tends to feel stale and anticlimactic to me.  I want to keep that festive feeling going.  I like the idea of milking Christmas for all it's worth.  If you stretch out the Christmas celebration, you keep having something to look forward to. There is even a bonus because you are now allowed to put off that New Year's resolution to lose weight for a few days. 

I know some people do still celebrate Epiphany.  The bakeries in my neighborhood all sell Three Kings Cakes.  It seems to be the most important to Italians (or perhaps to all Catholics).  For Italians the mythical witch, La Befana, makes her appearance on Epiphany Eve.  This is when she gives out presents to the children of the world in atonement for not bringing a gift to the Christ Child (depending on which version of the legend you believe).  

This year I decided to do something festive for Little Christmas.  I would make a nice meal, serve wine, and try to think of something Italian inspired.

My inspiration came from my 2011 trip to Italy where on the farm we often had beans mixed with rosemary and olive oil or a big bowl of bietole, doused in olive oil, as contorni.  I also remembered my grandmother occasionally cooking "beans and greens".  It felt properly Italian to do a dish with both beans and dark greens, and Italian seemed appropriate for the last day of Christmas.

I made my dish with pancetta, onions, garlic, white chard, cannellini beans, rosemary, and pine nuts.  I think of it as a simple dish, but it was definitely a bit heavier than the foods I ate in Italy.

This is America.  I'm allowed to overload my dishes with extra ingredients!

I served this as a side dish alongside a roast chicken (which I felt would be a festive meal for a minor holiday).  I think it would do well by itself as a meal though.  The leftovers would make a perfect lunch.  There is a wonderful combination of flavors here.  You have sweetness from the onions and pine nuts, saltiness from the pancetta, mild bitterness from the chard (one thing I like about chard is that it's not overly bitter as some greens are), and a savory texture from the beans.  

This was so good, I hope to serve it again - and not just on holidays.  I think this side dish will make many appearances on my table in the future. 

White Beans and Chard

  • 2 oz pancetta, cut into small pieces
  • 1 Tbl olive oil
  • 1 onion, finely diced
  • 2 cloves of garlic, minced
  • 1 bunch white card, roughly chopped
  • Optional splash of wine or chicken stock
  • 1 can white beans, rinsed and drained
  • 1 tsp chopped fresh rosemary
  • 1 Tbl pine nuts, toasted
 Cook the pancetta over low heat in a large frying pan until the fat has rendered and the pancetta is crispy.  Remove the pancetta from the pan and set aside (try not to eat it all before you serve the dish).

Add the olive oil to the pan and then add the onions.  Cook until the onions are soft and transparent.  Add the garlic and cook another minute or two.

Add the chard to the pan and cook until it wilts and the stems become tender (they don't have to be totally soft though).  If you would like to add a little wine or chicken stock at this point, go right ahead.  I found the dish didn't need any extra liquid, but I did consider adding some and I think that might add to the dish a bit.

When greens are wilted stir in the beans and rosemary.  Cook over low heat until the beans are warmed through.

Toss with the pine nuts and reserve pancetta bits and serve.