If you don't like beans, then you can stop reading here. I think beans are a great source of protein and pair very nicely with kale. We first had this at Enrico's Cafe at the Strip District in Pittsburgh. It was delightful!!
Beans and Greens
3-4 cloves garlic, pressed or minced
2 T olive oil
1 bunch kale, rinsed and chopped
1/2 cup+ chicken stock
1 can white beans drained (great northern, garbanzo, navy)
salt, pepper, crushed red pepper flakes to taste
Put the garlic and oil in a heavy-bottomed pan and cook on medium high heat until golden. Add a few crushed red pepper flakes now for a heat kick!
Add the kale. (I rinse it well, then hold the stalk in one hand and with the other hand push the leafy part off onto my cutting board. A few quick chops with my knife and the whole bunch is ready to cook!) It will sputter a bit in the oil, just keep turning all the leaves to spread the oil around for a minute.
Add the chicken stock. I use water and chicken bouillon sometimes as a good substitute. Cover and let it simmer gently for 10 minutes. Add salt and pepper as you like.
Add beans and heat for 5 more minutes. Serve with bread, rice, pastina...mmmmmmmm!
Please leave a comment and let me know what you think of this one!
Just bought kale and beans to make this very same dish !!
ReplyDeleteCousin Larry
Have you tried other dark greens? I haven't had Swiss Chard since I was a kid, didn't like it then but I need to try it again.
ReplyDelete