Kale with Cannellini Beans

Recipe from CSA Member Lynn Harding

Ingredients:

  • 1½ to 2 pounds kale or mixed greens, stems and ribs removed
  • Salt & freshly milled pepper
  • 1 small onion, finely chopped
  • 1½ T olive oil
  • 2 plump garlic cloves, minced
  • Pinch red pepper flakes
  • 2 t chopped rosemary
  • ½ cup dry white wine
  • 1+1/3 cup cooked cannelloni, rinsed well if canned
  • Freshly grated Parmesan, optional

Method:

Simmer the kale in salted water until tender, 7-10 minutes. Drain, reserving the cooking water, and chop leaves. In a large skillet, sauté the onion in the oil with garlic, pepper flakes, and rosemary for about 3 minutes. Add the wine and cook until it’s reduced to a syrupy sauce. Add the beans, kale, and enough cooking water to keep the mixture loose. Heat through, taste for salt and season with pepper, and serve with a dusting of Parmesan.

From Vegetarian Cooking for Everyone | Author – Deborah Madison

Filed under: Seasonal Food Recipes on June 4th, 2009 |

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