Wednesday, May 20, 2020

Improbably Satisfying Beans with Kale

serves four as a side dish
N.B. #1 This is a vegan recipe, but don't let that put you off.
N.B. #2 This is a variation on a NY Times recipe that I've misplaced.

4 cups chopped fresh kale, no stems
1 13oz package cooked cannelini beans
2 Tb minced garlic
2 Tb minced shallot
1/2 cup minced fresh Italian parsley
1/4 cup dry white or rose wine
1/2 cup cold water
1/2 tsp smoked paprika
Aleppo pepper*
freshly ground black pepper
coarse salt
1/2 lemon
6 Tb extra-virgin olive oil

* or substitute the more common "pizza house" hot pepper flakes

Preheat a large saute pan or dutch oven over a medium-low burner. When hot, add half the olive oil, the garlic, half the parsley, and the shallot. Toss. Cover and sweat for a couple of minutes. Remove cover and cook for a few more minutes until fragrant and no longer steaming. Do not allow to brown. Toss the beans into the mixture and cook slowly for 10 minutes or so, still without browning. Add Aleppo pepper to taste, and the paprika. Remove from heat and allow to sit at least 15 minutes for flavors to meld. The photo shows the dish at this point. Yum.



Return the pan to a medium-high burner. Add the water, wine, and kale. Allow the alcohol from the wine to evaporate - a minute or two. Cover and cook over medium heat until the kale wilts completely. Uncover and cook until kale is tender but has not acquired gray or other dull tones - keep tasting it. Remove from heat. Stir in the remaining parsley and remaining olive oil. Season to taste with salt, pepper, and lemon juice. Serve immediately on heated plates.

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