Giant Crusty and Creamy White Beans with Curly Kale

It’s curly kale season in Schleswig-Holstein

Bag of curly kale

I got this „small bag“ at my favourite supermarket, because I had no time to visit the weekly market where I could have bought the needed amount. I’ll make some kale chips with the remaining leaves.

Since Kim posted the recipe for Crusty and Creamy White Beans with Greens I wanted to try it with kale instead of chard. I prepared

Giant Crusty and Creamy White Beans with Curly Kale

>Giant Crusty and Creamy White Beans with Curly Kale (1)

as a main course and was hoping one of our sons would join us. It came true and even though it was curly kale, he enjoyed it. I am a huge fan of giant beans, I used dried, soaked them over night and cooked them one day ahead.

Giant Crusty and Creamy White Beans with Curly Kale

Yield:serves 3 as a main, 6 as a side dish

Giant Crusty and Creamy White Beans with Curly Kale (2)

This recipe works best with freshly cooked beans, which you can cook one day or two days in advance. Drain and store them in the refrigerator.

Ingredients:

  • 125 grams large dried beans, freshly cooked
  • 3 tablespoons clarified butter
  • sea salt
  • 1,5 onions, coarsely chopped; Ulrike: deeply caramelised
  • 4 cloves garlic, chopped
  • 300 grams curly cale, stems trimmed, large ribs removed, washed, dried and cut into fine strips
  • black pepper, freshly ground
  • olive oil, for drizzling
  • Parmesan cheese, freshly grated for topping

Instructions

  1. Drain the beans, then heat the butter over medium-high heat in the widest pan you’ve got. Add the beans in a single layer. Stir to coat the beans, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside.
  2. Salt to taste, then add the onion an garlic and cook for 1 or 2 minutes, until the onions softens.
  3. Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure.
  4. Remove from the heat and season to taste with a generous dose of salt and pepper. Drizzle with olive oil, and sprinkle with freshly grated Parmesan.

Ulrike: I omitted the onions and garlic and stirred in deeply caramelised onions instead when adding the kale.
total time: 30 minutes
preparation time: 15 minutes
cooking/baking time: 10 – 12 minutes

 
 
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Photo Credit: I ♥ Cooking Clubs
Simply Entertaining !
 
 
 
For all other great Sweet Treats! recipes visit the I heart cooking clubs site
 
 
 

While I am writing this blog post, both sons and their father are decorating the Christmas tree

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