Kale and White Beans


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Servings: 4-6
  • 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)
  • 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.

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