Kale & Cannellini Beans

Share this post

kale-box-transCourtesy of  Capay Valley Farm Shop

INGREDIENTS
1 bunch kale, stems and ribs removed
Salt and freshly milled pepper
1 small onion, finely diced
3/4 tablespoon olive oil
1 plump garlic clove, minced
Pinch red pepper flakes
1 teaspoon chopped rosemary
1/4 cup dry white wine
2/3 cup cooked cannellini, rinsed well if canned
Freshly grated Parmesan, optional

PREPARATION

  • Simmer the kale in a skillet with salted water until tender, 6-8 minutes.
  • Drain, reserving the cooking water, and chop the leaves.
  • In a large skillet, sauté the onion in the oil with the garlic, pepper flakes, and rosemary for about 3 minutes.
  • Add the wine and cook until it is reduced to a syrupy sauce.
  • Add the beans, kale, and enough cooking water to keep the mixture loose.
  • Heat through, taste for salt and season with pepper, and serve with a dusting of Parmesan. Serves 2-4.

 

Sign up for our monthly newsletter

 

More recent articles:

Family and sustainability are core values at Frecon Farms
July 27, 2016
Dress for success—even in the heat
July 27, 2016
How to help save the endangered Gravenstein apple
July 27, 2016
Swimming in nature offers great benefits for physical and mental health
July 26, 2016
Don’t let business travel steal your health
July 25, 2016
Food:
Smooth, sweet nectarines
July 24, 2016
Food:
Easy work lunch recipes to keep you cool on hot days
July 18, 2016
Reflections from Lagier Ranches, 2014 Community Fund grantee
June 29, 2016
How playing games can help your office succeed
June 27, 2016

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.