Most supermarkets promote large luggage of coarsely chopped curly-leaf kale. I couldn’t have imagined such a product after I began writing fruit-and-vegetable cookbooks nearly 20 years in the past. Again then kale was solely out there in bundles, if in any respect.
For essentially the most half, the chopped product is freed from thick stems, however the occasional sturdy bit or two sneaks in. That little little bit of stem isn’t worrisome. Mix the deep inexperienced veg with cannellini beans and crumbled Italian sausage for a quickie one-dish meal. The cannellini beans, massive white kidney beans, add a beautiful starchy-sweet edge. The turkey sausage? Use the candy selection for the mildest style or add spicy angle with sizzling sausage.
Kale and Cannellini Beans with Crumbled Sausage
Yield: 4 main-course servings
8 ounces Italian sausage, bulk or casings eliminated; see prepare dinner’s notes
2 tablespoons extra-virgin olive oil
4 cups (massive stems eliminated) coarsely chopped, washed curly kale
4 massive garlic cloves, thinly sliced
1/2 cup water
Salt and freshly floor black pepper
One 15-ounce can cannellini beans, undrained
2 tablespoons pink wine vinegar
Cook dinner’s notes: For a vegetarian model, omit sausage and add an excellent pinch of dried pink pepper flakes together with the beans; garnish with chopped recent basil. OR, substitute vegetarian chorizo for the sausage utilizing 5 ounces and put together as directed.
1. Put sausage in medium-sized skillet on medium-high warmth. Break it up with a spatula, heating till sausage is completely cooked and no pink colour stays, about 4 to five minutes. Drain on paper towel and put aside.
2. Warmth oil in massive, deep skillet on medium-high warmth. Add kale, garlic and 1/2 cup water; season with salt and pepper to style. When liquid involves a boil, cowl and prepare dinner till kale is tender, about 10 minutes, tossing combination two- or three-times throughout cooking.
3. Stir in beans, vinegar, and sausage; prepare dinner till beans are sizzling, about 2 minutes. Style and regulate seasoning if wanted. Serve in shallow bowls.
Supply: “50 Finest Vegetation on the Planet” by Cathy Thomas ($29.95, Chronicle)
Cooking query? Contact Cathy Thomas at firstname.lastname@example.org