Beans and Greens

Dried beans and fresh greens are staples in our household. We eat them regularly, and rarely the same way twice. There are so many varieties of dried beans and fresh greens that the combinations are endless.

Here's the most recent one I made, combining curly kale, white lima beans, and canned tomatoes.

It actually tasted as good as it looks.

Here's what I did.

White Beans and Curly Kale Stew
1/3 cup dry white lima beans or canellini beans
4 tbsp olive oil
3 cloves garlic, finely chopped
1 dried red chile pepper, crumbled
1 large bunch curly kale, thinly sliced
1 1/2 cups vegetable stock
14 oz can diced tomatoes
1 tbsp chopped fresh thyme leaves

Cook the beans in boiling water until tender, about 1 1/2 to 2 hours. Drain and set aside.

Warm olive oil in large sauté pan. Add garlic and chile pepper and cook over medium heat until fragrant. Stir in kale and vegetable stock. Cover and bring to a boil. Reduce heat to medium-low and simmer until the kale wilts, about 5 minutes.

Add the tomatoes with their juice, cooked beans and thyme. Cover and simmer 15 minutes. Season with salt and pepper.

Ladle stew into shallow bowls and serve.

Serves 4