Sol Food Farm

Shareholder Recipe

Hi, I picked up my box yesterday (I’m Linda, sharing a box with Trina) & talked to Leo about a recipe using kale. Here it is:

Kale with Cannellini Beans

• 1 1/2 - 2 pounds kale or mixed greens, stems & ribs removed
• salt & pepper
• 1 small onion, finely diced
• 1 1/2 Tablespoon olive oil
• 2 cloves garlic, minced
• pinch red pepper flakes (I used a big pinch)
• 2 teaspoons chopped rosemary (I used fresh, & more than 2 tsp)
• 1/2 cup dry white wine (I used cheap, flat champagne -it was what I had)
• 1 1/3 cups cooked cannellini, rinsed well if canned
• freshly grated Parmesan, optional

Simmer the kale in salted water until tender (7-10 minutes). Drain, save some of the cooking water, & chop the leaves. In large skillet, saute the onion in the oil with the garlic, pepper flakes, and rosemary for about 3 minutes. Add the wine (or champagne!) & cook until it’s reduced to a syrupy sauce. Add the beans, kale & enough cooking water to keep the mixture loose. Heat through, taste for salt & season with pepper and serve with a little Parmesan.

This recipe is from the cookbook,

Vegetarian Cooking for Everyone, by Deborah Madison (author of The Greens Cookbook). I have not used any recipes from this cookbook that I haven’t liked- and most are pretty simple.

Thanks for the lovely produce.

Linda