Kale and White Beans
photo by elpell
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 bunch fresh kale, washed and stemmed
- 14 ounces canned white beans, rinsed and drained (I used navy beans)
- 4 -6 garlic cloves, peeled and diced
- 1 medium tomatoes, sliced thinly
- 1 medium onion, peeled and sliced thinly
- 4 -6 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1⁄2 teaspoon sea salt
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1⁄4 - 1⁄3 cup asiago cheese, sliced thinly (I used a vegetable peeler)
directions
- If you can get fresh kale from a garden, wash it, shake off excess water, and store it in a partially airtight container in the frig for 3-4 days. As it "ages," it sweetens.
- Heat the olive oil slowly in a large frying pan.
- While the oil is heating, chop the kale in large strips. Set aside.
- Saute onion and garlic over medium-low heat until they begin to turn color. Do not burn.
- Throughout the rest of this prepartion do not overheat the oil. Medium should be the right temperature.
- Stir in the brown sugar, oregano, and thyme. Stir gently for another minute or two until the sugar has disappeared.
- If you need to add a bit more olive oil, do so at this point. You need a thin layer of hot oil covering the bottom of the pan.
- Stir the chopped kale into the hot oil mix. Kale may look to be too much to fit in the pan, but be patient; as you stir it in, it begins to wilt down to a manageable size. Stir the kale gently for a few minutes, just long enough to cook it down a bit. Do not let it become soft.
- Stir in the drained, rinsed beans, the balsamic vinegar, and the salt.
- Lay the tomato slices on top.
- Lay the thinly sliced asiago cheese on top of the tomatoes.
- Turn off heat or turn down very low, cover and let steam for 5 minutes. Serve hot.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
We absolutely loved this! My husband says he could have finished off the pan by himself (and nearly did!). The bunch of kale I got from my CSA was smaller than I had anticipated, so I chopped up some broccoli and added it just before the kale. I think I steamed it a little to much, but the flavours were amazing nonetheless. Thanks so much!
see 8 more reviews
RECIPE SUBMITTED BY
Hello. I cook a little, but spend a lot of my time teaching high school. My challenge now is that we have taken in an exchange student from Asia and I want to learn to cook some meals that are a bit like what she is used to at home. I have a rice cooker and can do sticky rice now. I have even started making a fairly decent sushi roll. Am anxious to learn more, especially for sack lunches for school.