Friday, September 07, 2007


Kale with Cannellini Beans

So...I've been getting loads of kale from the CSA farm we joined, and really have had no idea what to do with it. I put some in a quiche, and that was OK.
But the hunt was on.
What to do with kale.
I think it is one of those veggies you either love or hate.
I think I'm in love.
I found this recipe in "Vegetarian Cooking for Everyone", by Deborah Madison.
Fixed it this morning.
Had it for breakfast.
See what ya think.

1 1/2 to 2 # kale, stems removed
1 small onion, finely diced
1 1/2 TBL olive oil
2 garlic cloves, minced
pinch red pepper flakes
2 teas. chopped rosemary(I used fresh)
1/2 cup dry white wine (I used the last dregs of a fine Clos Du Bois Chardonney, darn)
1 1/2 cups cooked cannellini beans, rinsed well (1 can)

Simmer kale in large pot of boiling, salted water for 10 min.
Drain, reserving some of the cooking liquid.
Chop the cooked leaves

In a large skillet, saute the onion in the oil, (about 3 minutes) adding the garlic , pepper flakes, and rosemary toward the end of the cooking time to avoid burning the garlic.
Add the wine and cook until it is reduced to a syrupy sauce.(approx. 5 min)
Add the beans, kale and enough cooking water to keep the mixture loose.(I added about 1/2 cup).
Heat through, taste for salt and season with pepper.
Serve with shaved parmigiano reggiano, and juice of 1/2 lemon

(Those of you who are unfamiliar with cannellini beans, they are a white kidney bean, but I think much more tender and creamier than a red kidney. They are one of my favorite beans. Used quite often in Italian cooking. You can find them in the canned bean section of most larger grocers.)

No longer will I sigh woefully when faced with yet another bag full of kale.
This was fab-u-lo-so. flea market find this week: a bona-fide, patented, citrus juicer, pit/pulp strainer.
At the bargain price of only $3.00!
Pin It!


tracey said...

Why is it every time I visit you, you're talking about food and offering up recipes? Is this a cooking blog??? :)

Farmgirl Cyn said...

I like to think of me as a blogger who just happens to love to cook!

Rachel said...

Kale is great! I grew up on the farm and we ate mustard and turnip greens and kale all the time! Great stuff!!

Love the juicer! I have one but mine is a glass one.

katiez said...

Love cannellini - can't spell it but I love it. I don't think I've ever had kale. Your dish looks most excellent!

Lindah said...

I've found you!--another kale lover! My kale bed has grown like gangbusters this year. None of my neighbors are "into" kale. I can't even give it away. We like kale with beans and bacon/ham/sausage, but this recipe gives me some new inspiration for seasoning, and leaving out the pork for a change. Thanks for sharing!

cityfarmer said...
This comment has been removed by the author.
Nunnie's Attic said...

Beans and greens baby! It's what we Italians cut our teeth on. You can make that with kale, shcarole (escarole) or spinach too. Love the stuff. And I always have cannelini beans on hand. Ima thinka I gonna lika you!


Lovella said...

Beautiful song and lucsious looking recipe. I think I'll give it a whirl.
My friend makes kale rolls filling them with ground beef, rice . . you know like cabbage rolls, I've yet to try that too.

cityfarmer said...

Maybe the farmers' market will have some Saturday

Linda said...

I love kale and spinach. I always cook it then add onions, lemon juice and a dollop of salsa for some bite.