Recipe: Kale and cannellini beans

I’m back from a few weeks of travel, it was fantastic, challenging and renewing and I’m glad to be home.

Today, I’ve got a delicious update to a standard recipe I make all the time, it’s even better and I think you should try it.

You’ll need:

  • 1 small onion, chopped
  • 1 head of organic kale (I used Lacinato)
  • 1 clove of minced garlic
  • About 1 cup of cannellini beans, cooked and ready to go

Do this:

  1. Take your onion and put it in a frying pan. Heat up on low and let caramelize for about 20 minutes. (If you have no time you can speed this up by cooking it on medium but the slower, the better.)
  2. De-stem the kale and roll up the leaves into one big log, slice across thinly to chiffonade it.
  3. Once the onions are ready, add the kale and raise the heat to high. Stir constantly for about 4-7 minutes to let it cook evenly. If the temperature’s right you’ll hear an occasional pop.
  4. Add the garlic and reduce heat, stir it in well.
  5. Add the cannellini beans and let them heat up evenly.
  6. Add a little salt if needed.
  7. Serve while hot.

Kale is very forgiving, it’s tough to overcook. Keep an eye on it though so it doesn’t scald or get slimy.

This goes really nicely with rice, you can mix some in to extend the recipe. This makes either a nice side or a whole meal, enjoy!

Leave a Reply

Trackback URI | Comments RSS