September 2, 2011

Kale and White Beans

This dish is protein packed, nutritious, and tastes sooo good! The broth reminded me of white clam sauce. This dish would be even better if garnished with fresh parsley.

If you can, try to cook the beans from scratch. A pound of great northern beans cost me $1.59 and made me about 5 cans' worth of cooked beans.

Kale and White Beans

  • 2 Tablespoons olive oil
  • 1 onion, chopped
  • 8 large cloves garlic, sliced
  • 2 bunches kale, leaves only, chopped into bite-size pieces
  • 1/2 cup dry white wine (I used vermouth)
  • 1 bouillon cube dissolved in 1 cup warm water (I used a large Knorr vegetable bouillon cube), or 1 cup broth
  • 3 cups cooked white beans
  • 4 Tablespoons butter (I used Earth Balance)
  • 1/2 teaspoon dried basil or dried parsley
  • 1/4 teaspoon red pepper flakes
  • salt and pepper to taste (I didn't end up having to add salt because the bouillon was salty enough)
  • juice of half a lemon
  • In a large pot on medium heat, heat the oil and sauté the onion and garlic for just a minute or two until fragrant and the onion is just beginning to get translucent.
  • Add the chopped kale, wine, and broth. Cover the pot and cook until the kale becomes tender, about 10-15 minutes. Stir about halfway through.
  • Add the beans, butter, basil/parsley, red pepper flakes, salt and pepper. Stir, cover again and cook until the beans are warmed through, a few minutes.
  • Turn off the heat, add lemon juice, stir thoroughly, and serve.

What's your favorite combination of beans and greens?

Vegan on a Shoestring

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