Cannellini Beans and Kale

I tried out this new recipe to deal with the overabundance of kale that is growing in my garden.  It makes a great meal or side dish with a salad, and would be great served with  sausage.  I crumbled a little bacon on top, but it is great without it as well.  There’s a surprising amount of flavour in here for and beans and greens recipe.

This isn’t a difficult recipe, but it does require soaking the beans a day ahead, then cooking them for up to two hours.  After that it’s quick to get it ready.

The source for this recipe is Alice Waters’ Chez Panisse.

What you need:

2 cups dry cannellini beans

1 stalk celery

a few sprigs of thyme

a few sprigs of parsley

2 bay leaves

1 onion

1 carrot

6 cups water or more

1 bunch kale (or spinach or mustard greens), spines removed, chopped roughly

6 cloves garlic finely chopped

1-2 tablespoons olive oil (the original recipe calls for 5-6 tablespoons)

1 tablespoon chopped rosemary leaves

salt and pepper

What you do:

1. Soak the beans overnight, then drain them.  Put them in a pot with the celery, thyme, parsley, bay leaves, onion and carrot and over with water.  Bring to a boil, then simmer for 1-2 hours, until the beans are very soft.  Salt the beans once they begin to get soft.  Remove them from the heat when they are very soft.  Drain the liquid, reserving some of it to add back later.  Remove the vegetables and herbs.

2.  Add a little olive oil to a large frying pan on medium heat and add the garlic and rosemary; saute for about one minute.  Add the beans and about a cup of the liquid and simmer for about 5 minutes. Add the kale and cook until it is wilted and becomes tender.  Add a little more liquid if it starts to get dry.  Add salt and pepper to taste.

Drizzle with a little olive oil as you serve it up hot.  Enjoy!