I felt a little faint when I saw the enormous quantity of kale that J brought home from the farm.
"This is the same as everyone got," she said when she saw my face. So what to do with it? We like greens, generally, but kale wasn't a part of of my repertoire. But I do like greens-and-beans. Couldn't I use it in that? A quick check of the Internet (how DID we cook before the birth of the Internet?) and I found that 10 cups of cut up kale + 1 can of beans plus olive oil and garlic is what it takes. And I have 10 cups of kale, no problem!
Inspired by: http://www.epicurious.com/recipes/food/printerfriendly/Sauteed-Greens-with-Cannellini-Beans-and-Garlic-241906#ixzz2YOkgejGI
"This is the same as everyone got," she said when she saw my face. So what to do with it? We like greens, generally, but kale wasn't a part of of my repertoire. But I do like greens-and-beans. Couldn't I use it in that? A quick check of the Internet (how DID we cook before the birth of the Internet?) and I found that 10 cups of cut up kale + 1 can of beans plus olive oil and garlic is what it takes. And I have 10 cups of kale, no problem!
Sauteed Greens with Cannellini Beans and Garlic
Ingredients
- 5 tablespoons extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon herbs d' Provence
- 10 cups kale, stems removed and cut into 1" strips
- 1 cup broth -- I used home made chicken, but it could be anything
- 2 - 15-ounce cans cannellini beans,
- 1 teaspoon (or more) Sherry wine vinegar
Preparation
Heat the oil in large nonstick
skillet over medium heat. Add garlic; stir
until garlic is pale golden, about 1 minute. Add greens by large
handfuls; stir just until beginning to wilt before adding more, tossing
with tongs to coat with oil.
Add herbs de Provence, 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, about 10 minutes. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with 1 tablespoon oil and serve.
Add herbs de Provence, 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, about 10 minutes. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with 1 tablespoon oil and serve.
This is a test comment.
ReplyDeleteAs the chief recipe tester/taster, I will verify that this is delicious!
ReplyDeleteI hope you are growing your own "herbes de province" while you are at it with the kale. Makes for lovely dishes all year long, once you get the plants going.
ReplyDelete