2-4 Servings, Prep/Cook Time: 20-25 min.
Ingredients:
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
Instructions:
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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