Main Dishes

Cannellini Beans with Braised Kale and Garlic Breadcrumbs

Recipe and photo courtesy of Viviane Bauquet Farre of food & style

Ingredients

For garlic breadcrumbs

  • 1 Tbs. extra virgin olive oil
  • 1/4 cup breadcrumbs
  • 2 garlic cloves – skinned and finely chopped
  • 1/8 tsp. sea salt
  • Freshly ground black pepper to taste

For vegetables

  • 3 Tbs. extra virgin olive oil
  • 1/4 tsp. dried red pepper flakes
  • 2 large garlic cloves – skinned and finely chopped
  • 1 lb. Tuscan kale or regular kale (1 large bunch) – stems removed and leaves cut in 3” pieces
  • 2/3 cup spring water
  • 1/4 tsp. sea salt
  • 4 cups cooked cannellini beans (or canned beans) – drained
  • 1/3 cup reserved liquid from cooking the beans
  • 1 tsp. sea salt
  • Extra virgin olive oil for drizzling

  1. To make the breadcrumbs: Heat small heavy-bottomed frying pan over medium-high heat. Add olive oil and breadcrumbs, stir until breadcrumbs are well coated with the oil, and sauté for about 2 minutes until golden. Add garlic, salt and pepper and continue to sauté for about 1 minute until garlic is fragrant and breadcrumbs are golden-brown. Transfer to a bowl and let cool.
  2. Heat a large heavy-bottomed skillet over medium-high heat. Add olive oil, red pepper flakes and garlic and sauté for 30 seconds only. Add kale and continue to sauté for about 1 minute, until wilted, tossing continuously. Add spring water. Toss again, cover and reduce heat to medium/medium-low. Braise for 20-25 minutes until kale is tender. Add salt, toss again and remove from heat.
  3. Meanwhile, re-heat cooked beans with reserved liquid until warm. Add salt and stir well. Spoon beans into individual bowls or a large serving bowl. Top with braised kale, drizzle with olive oil, sprinkle with the breadcrumbs and serve.

Yield: 4 servings

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