Ingredients
- 1 bunch kale, stems and ribs removed
- Salt and freshly milled pepper
- 1 small onion, finely diced
- 3/4 tablespoons 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.
Adapted from Vegetarian Cooking for Everyone by Deborah Madison.
One Comment, Comment or Ping
Lloyd
This is a great recipe for an easy lunch or dinner. Greens are good for the eyes. I haven’t tried it with collards, but I’m sure it would also be good.
Oct 7th, 2009
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