Sunday, May 27, 2012

Pan Fried Corona Beans and Kale

2-4 Servings, Prep/Cook  Time: 20-25 min.
½ bunch kale, remove stems
3 tbsp extra virgin olive oil
¼ tsp sea salt
1/3 cup walnut lightly toasted. 
1 clove garlic, minced
1/8 tsp freshly grated nutmeg
scant 1 tbsp fresh lemon juice
zest 1 lemon
1/3 cup freshly grated Parmesan cheese
1.    Chop the kale, wash it and shake off as much water as you can. Set aside.
2.    Heat the olive oil over medium-high heat in the widest skillet you own. Add the beans in a single layer. Stir to coat the beans, then let them sit long enough to brown on one side, about 3 to 4 minutes, before turning to brown on the other side, also about 2 to 4 minutes. The beans should be golden and a bit crunchy on the outside.
Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure. Stir in the walnuts and garlic, wait 10 seconds, then stir in the nutmeg. Wait 10 seconds and stir in the lemon juice and zest. Remove from heat and serve dusted with Parmesan cheese.  

A few notes related to the recipe - be sure to wash the kale well, so you don't end up with grit in your beans. I use dried beans (that I've cooked myself) here, and would highly recommend using them over canned beans - they brown up better and are less likely to go to mush. I used giant corona beans, but you could use runner cannellini, or something similar. I like the white beans because they take on a lot of color in the pan. Alternate recipe - I'm confident you could do this preparation with gnocchi (don't boil the gnocchi first) in place of the beans.

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