Dino Kale with White Beans

by Jan 26, 2008

whitebeans

My 5 year old daughter, no longer one to eat every veggie I put in front of her, tasted a piece of this kale straight from the pan and declared, “Mmmm! Yum!” I never would have guessed. I was thinking, “waaaay too green” for her, and was even steeling myself for a “Healthy Dinner”, but there you go. It was delicious! Even I liked it!

Lesson of the day: don’t second guess what your kids are going to eat. Prepare fresh food with care and flavor (e.g. no microwaving frozen green bean chunks please), ask your diners to try everything, and get ready to be surprised.

Dino Kale with White Beans
makes 2 generous, or 4 moderate servings

1 bunch organic dinosaur kale
1 medium shallot, finely diced
1 tablespoon olive oil

2 cups cooked white beans, like cannellini

1. Fill a large bowl with water, immerse kale leaves, swish them around then let set a few minutes to separate any dirt from the leaves. Lift out to a cutting board and cut out the hard stalk from each leaf with a knife. Discard stalk. Roughly chop the leaves, leaving them moist with water.

2. Heat olive oil in frying pan, add shallot and cook a couple minutes to soften. Add wet kale leaves and cover with a lid (doesn’t have to fit tightly, you just want something to keep some of the moisture in). Every few minutes, give the greens a toss or stir. They will be cooked and ready to eat in 5 – 10 minutes.

3. In the photo above, I served the kale with white beans which I had already cooked the day before. You can substitute a good quality canned, drained and rinsed cannellini bean. I reheated them in the same pan as the kale, then added a little shaved parmesan, olive oil and sea salt when serving. As my southern friends say, “De-lish!”


Don't miss a post!
Go to your RSS reader and enter our URL: ripefoodandwine.com

Subscribe to Recipes

Get Posts by Email

Follow Ripe:

Find Amy on Vivino

Archives:

RIPE

Pin It on Pinterest