This recipe is from the Vegetable of the Day Cookbook. It's organized like a calendar with one recipe for each day of the year.
I'm not really interested in trying to cook each recipe on the day it's assigned to in the book. But I do appreciate the collection of varied and somewhat seasonal vegetable recipes.
I thought about trying to start with a November recipe (for maximum seasonality) or trying to find something that looked like it would match thematically with the rest of the dinner. But, in the end, what I really felt like, was just starting at the beginning of the book and working my way though. So that's what I ended up doing!
The January 1st recipe was for "spicy sautéed kale and chickpeas". I didn't have any tinned chickpeas on hand though and I didn't feel like cooking dried ones from scratch, so I decided to use cannellini beans instead. The creaminess of the beans actually worked quite well with the kale and chili flakes, so I think I will just default to using them for this dish from now on. I'm sure the chickpeas would also be good, but I think I prefer the cannellini beans here.
Spicy Sautéed Kale and Beans
Slightly adapted from Vegetable of the Day by Kate McMillan
Ingredients
- 3-4 cloves garlic, thinly sliced
- 1/4 c. olive oil
- 450g black kale, coarsely shredded
- 1 (540mL) can cannellini (white kidney) beans, drained and rinsed
- 1/8-1/2 tsp. red pepper flakes
- 1 tsp. coarse sea salt
Directions
- Warm garlic and oil over medium-low heat and cook, stirring often, until softened (~7 minutes).
- Add ~1/2 of the kale to the pan, cover, and cook for ~2 minutes.
- Add remaining kale and toss to coat with oil.
- Cover and cook until tender (~15 minutes).
- Uncover and stir in beans, pepper flakes, and salt.
- Increase heat to medium and cook until the beans are heated through (~5 minutes).
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