Vegetarian Beans With Black Kale & Savory Cabbage
Total Time: 6 hrs
Preparation Time: 4 hrs
Cook Time: 2 hrs
Ingredients
- Servings: 6
- 1 cup dried cannellini or 1 cup navy beans, soaked for 4 hours or overnight
- salt & freshly ground black pepper
- 1 large onion, finely diced
- 2 leeks, parts only,diced
- 1 bunch black kale, the leaves stripped from the stems and slivered (cavolo nero)
- 1 small savoy cabbage, quartered,cored and chopped
- 2 cloves garlic, peeled and minced or pounded with
- 1 pinch salt
- 1/2 cup chopped fresh parsley
- 2 tablespoons olive oil, plus additional to finish
Recipe
- 1 drain the soaked beans, then put them in a pot and cover with cold water.
- 2 bring to a boil, add 1/2 teaspoon salt, then lower the heat and simmer, partially covered, until the beans are tender, about 1 1/2 hours.
- 3 while the beans cook, prepare all the vegetables.
- 4 rinse the leeks, kale and cabbage, but don't dry them.
- 5 warm the olive oil in a large, heavy skillet.
- 6 add the onion and leeks and cook over a medium-low flame until the onion is soft, but not browned, about 12 minutes.
- 7 add the kale, cabbage, garlic, parsley and 2 teaspoons salt.
- 8 cover and cook over a low flame until the vegetables are soft and greatly reduced, about 30 minutes.
- 9 set aside.
- 10 when the beans are done, add them along with 1 or 2 cups of their cooking liquid to the skillet.
- 11 mix well to combine, then simmer until the greens are completely tender.
- 12 taste for salt and season with pepper.
- 13 serve with, or over, garlic-rubbed toast and drizzled with olive oil.
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