Kale Recipe
Sautéed with fresh garlic and cannelloni beans in a white wine and sherry broth, served with Italian garlic & herb butter toast
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Ingredients
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Kale & Beans
Garlic & Herb Butter Toast
Method
Garlic & Herb Butter Toast
Make the garlic-herb butter
In a small bowl, combine the room-temperature butter, grated garlic, chopped parsley, dried Italian herbs, salt, and pepper. Mix until smooth and uniform. Taste and adjust seasoning if needed.
Toast the bread
Preheat oven to 400°F (200°C) or set a skillet over medium heat. Spread about 1/2 tablespoon of the garlic-herb butter on each bread slice. If using the oven, place slices on a baking sheet and bake 6–8 minutes, or until edges are golden and butter is melted, then broil 1 minute for extra color (watch carefully). If using a skillet, toast buttered slices 2–3 minutes per side until golden and crisp. Keep warm while you finish the kale.
Kale & Beans
Prep kale and beans
If using whole-stem kale, remove and discard thick stems, then stack leaves, roll, and slice into 1–1.5-inch ribbons. If using canned beans, drain and rinse them well. Pat beans lightly dry to reduce excess liquid.
Cook aromatics
Heat a large wide skillet over medium heat. Add the olive oil and 1 tablespoon butter. When the butter foams, add the sliced/minced garlic and cook 30–45 seconds, stirring, until fragrant and just turning golden (do not burn). Add the red pepper flakes and stir for 10 seconds.
Deglaze and build broth
Raise the heat to medium-high and add the white wine and sherry to the skillet. Scrape up any browned bits from the bottom with a wooden spoon. Let the alcohol cook off about 1 minute, then add the broth and lemon juice. Simmer 1–2 minutes to combine flavors.
Add kale and beans
Add the kale to the skillet in batches if needed, turning and tossing to wilt evenly. Once the kale has reduced slightly (about 3–4 minutes), add the cannellini beans. Stir to coat with the broth. Reduce heat to medium-low and cover loosely for 2–3 minutes to allow beans to warm through and kale to become tender but still bright green.
Finish and season
Uncover and increase heat briefly if there is excess liquid, cooking 1–2 minutes to reduce the broth to a glossy finish that lightly coats the kale and beans. Stir in the remaining 1 tablespoon butter until melted. Season with salt and freshly ground black pepper to taste. Sprinkle chopped parsley and give one final toss.
Serve
Divide the kale and beans among plates or a shallow bowl and serve immediately with the garlic & herb butter toast alongside or on top as desired. Spoon any remaining pan broth over the kale before serving.