kale with beans
Kale has such great nutrition hype, but it is such a tough leaf compared to
spinach or Swiss chard or our favorite Italian bieta (a nicer version of Swiss
chard than available in the US) that each time we try it, we are somehow
disappointed. But we still keep trying. Wegmans offered a 10oz package of
recipe ready chopped kale that gave us hope for another trial. Returning home after an early evening extremely
intelligent Center for Arab and Islamic Studies talk by a former Jordanian ambassador to
the USA, with a lot of poor quality strawberries waiting in the fridge to
join a risotto, we were in need of a meat/fish replacement, so we went
with the pre-chopped kale and some canned borlotti beans that were on hand. Wow,
we should make both of these dishes more often.
- 10 oz chopped kale
- 2 T oil
- 1 cup water (or broth)
- salt and pepper to taste
- a touch of nutmeg
- a touch of red pepper flakes
- 1 can cooked beans (we used borlotti, 14oz).
- Heat 2 T of olive oil in a skillet. Then add the water/broth and kale and
toss to combine.
- Cover and cook for 5-10 minutes, add more liquid if necessary.
- Then toss in the beans and spices and heat through.
- By coincidence a possible solution for the kale toughness problem
materialized a few days later in the local paper. Russ Parsons of the LA
massaging your kale to soften it up for salad, maybe it will
work for cooking too: "Give it a massage. Yes, seriously. And I mean a real massage — a deep-tissue bone-breaker. Grab bunches of it in both hands and squeeze. Then rub them together. And repeat. It's almost like kneading bread dough.
It won't take very long — just a couple of minutes — but you'll be amazed at the difference. That tough cellulose structure breaks down — wilts, actually — and those leaves that once seemed so coarse and fibrous turn silky."
We'll give it a try.
- Illustrations available.