Thursday, June 28, 2012

The Kale Series, Recipe 5

Beans and Greens

**note that this recipe can be used with cabbage, kale, spinach, chard, braising greens etc

1 bunch kale
2 cloves crushed garlic
1 can kidney, pinto, or white beans
3 tablespoons balsamic vinegar
1/2 squeezed lemon
A pinch of sugar
4 tablespoons olive oil
mixed herbs (parsley, basil, thyme, rosemary), just a pinch of each
1 small red onion, sliced thin
salt and pepper to taste
Parmesan cheese

1. Heat your olive oil in a skillet over medium-high heat. Add in your crushed garlic and sliced onion, sautee until soft, careful not to burn.
2. Add in the beans, and season with salt and pepper. Add in your 1/2 lemon, and your balsamic vinegar. Cook for a few minutes, until there is a nice integrated sauce going, then add in your kale.
3. Turn the heat down to low, and let the kale cook down a bit. Throw in your herbs, watching for the kale to be done (about a 1/3 size loss in properly cooked kale). Top with parmesan cheese.

I really like this as a side dish to rabbit, or a really great chicken salad sandwich. I also love this as a main course, served with pasta salad and another grilled veggie, or with a fritatta or omelette.

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