Background We recently joined a CSA, and although we haven’t received our first share yet, we’ve already been trying to integrate more fruits and vegetables in our diet. Two nights ago, we had a delicious salad with romaine, kale and grilled chicken, peppers and onions. We loved it, but the kale was a bit... tough. We had some kale in a salad at a friend’s house that must have been a different variety, because it was much better raw. Anyway, I was making dinner tonight, and tried to figure out a way to make kale a less robust part of the meal. Here’s what I came up with:
- one bunch kale (4-5 large leaves or so)
- one (14oz) can white northern beans
- 2 cups chicken broth
- 2 cups water
- 1/2 red onion
- 1 large clove garlic
- 4-5 medium sized tomatoes
- olive oil
- balsamic vinegar
Chop onion. (I used leftover grilled onions, and they were delicious) Take a 4qt saucepan, and sauté the onion in olive oil on medium heat. As it is sauteeing, crush the garlic into the pan, and add 1 tsp rosemary and 1 tsp thyme. (fresh is great if you have it) While this is going on, you can cut your kale into bite-size pieces. Once the onions are soft, add the chicken broth, water, kale and beans. (don’t bother draining the beans, just toss it all in) Add 1/2 tsp fennel seeds, 2 tsps chopped parsley, 1/2 tsp red pepper flakes, and 1/2 tsp coriander seeds. (if you’re a big coriander fan, add more by all means - they add a wonderful flavor, in my opinion) Also add 3/4 tsp balsamic vinegar. Bring to a boil and allow to simmer for 30-40 minutes, or until the kale is al dente. Now would be a good time to chop your tomatoes into bite-sized pieces.
Add the tomatoes 5 minutes before you’re ready to eat, to allow them to heat up without getting too soft. You can add salt to taste, or do so at the table.
Serve hot, optionally with a bit of good olive oil or grated parmesan. Serve as a side dish, or with hot whole grain bread as a complete meal.
Variations This would probably also be good with italian sausage. Haven’t tried it that way, though.
Credits The initial inspiration for this recipe came from the Bean and Kale soup recipe on this page.