My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, August 24, 2011

Kale with Cannellini Beans

On Monday of this week I once again was at my favorite produce stand and David had just picked fresh baby kale. How was I suppose to refuse that! Plus I also remembered seeing a recipe for kale and beans in my new Vegetarian Cooking for Everyone cook book that I mentioned earlier in the week.

Honey, I had those greens cleaned and this dish ready to eat in less than 30 minutes. I toasted a piece of No Knead Rosemary Bread and topped it with this for the best meal I'd had all day. This really is a must try.

Kale with Cannellini Beans
2-4 servings
print recipe

1 1/2 to 2 pounds kale or mixed greens, stems and ribs removed
Salt and freshly ground black pepper
1 small onion, finely diced
1 1/2 tablespoons olive oil
2 plump garlic cloves, minced
Pinch red pepper flakes
2 teaspoons chopped rosemary
1/2 cup dry white wine
1 1/3 cups cooked cannellini, rinsed well if canned
Freshly grated Parmesan, optional

Simmer the kale, in salted water until tender, 7 to 10 minutes. Drain, reserving the cooking water, and chop the leaves. In a large skillet, saute the onion in the oil with the garlic, pepper flakes, and rosemary for about 3 minutes. Add the cooking water to keep the mixture loose. Heat through, taste for salt and season with pepper, and serve with a dusting of Parmesan.

1 comment:

  1. you make everything sound soooo good and this is no exception!


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