Remember when you thought the only thing you could make with kale was some variation of a kale, sausage and bean soup? Oh, just me? It’s true, but what a difference a couple years makes. I use kale all the time now, and it’s such a great base for sides, quiches, smoothies and – okay, soups. You could throw this together in about 15 minutes and it’s a perfect little snacky dish or a substantial side for whatever else you’re making for dinner. The nutmeg is perfect in this, adding a little sweetness, and the beans get kind of crunchy on the outside while still remaining soft and creamy on the inside. Serve this with some good bread or just on its own.
WHITE BEANS AND KALE WITH PARM, NUTMEG AND WALNUTS (serves 3-4 as a side)
– 1 can large beans – butter beans are really good for this
– 3 cups kale, stems removed, washed and chopped
– 2 cloves garlic, minced
– 1 tbsp. EVOO
– couple grinds of nutmeg
– 1/4 c. freshly grated parm
– 1/4 c. toasted chopped walnuts
– kosher salt & pepper, to taste
1. In a large pan, warm the EVOO over medium-low heat until shimmery. Add chopped garlic and stir for approx. 30 seconds, until fragrant.
2. Add the beans (drained and rinsed). Let these kind of sit on one side for a little bit before flipping to the other side. You want the outsides to get a little golden brown color.
3. Add the kale, kosher salt & pepper, parm and nutmeg, and stir everything together. Cover to let the kale wilt a little bit, but keep stirring this every now and then.
4. Toast the walnuts over medium heat in a different pan, flipping every few minutes, being careful not to let them burn. They should be ready by the time the kale is wilted.
5. Remove kale and beans from the heat. Add walnuts, and give everything a big stir. Season to taste, serve and enjoy.