Monday, April 23, 2012

New Sign Leads to Kale

Have you seen Betty and Dale's literally flashy new "OPEN" sign? Yay! They're open for the season! I stopped by today, and although the sign had mysteriously disappeared there was plenty of kale for sale. I took some home and mixed it with brothy Appaloosa beans. Along with a whole wheat boule and some good olive oil from Cavaniola's, it was a satisfying dinner for a chilly spring evening. Here is the recipe:

Brothy Beans and Kale
Serves 4

1 cup Appaloosa or other dried red beans
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 garlic cloves, finely chopped
One bag baby kale, washed
1 cup low-sodium canned chicken broth
Ground black pepper

1. Place beans in a large heatproof bowl with 1 tablespoon of salt. Cover with boiling water and let stand 1 hour. Drain in a colander and rinse to remove excess salt.
2. Place beans in a large pot, cover with water, and bring to a boil. Lower heat and cook until just tender. Drain and set aside.
3. Heat olive oil in a large skillet or Dutch oven. Add garlic and cook until just fragrant. Add kale and stir to coat with oil and garlic. Stir in broth and beans, bring to a simmer, cover, lower heat, and cook until kale is wilted and soft, 5 to 7 minutes. Season with salt and pepper. Spoon into bowls, drizzle each portion with olive oil, and serve.

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