Since my Kale is now going to seed (making yummy little mini broccoli like flowers) I promise this is the last kale recipe (of the season 😉 ) ! I just loved this ………….
I was intrigued by this original recipe mixing kale, walnuts and beans. Super healthy and amazingly quick. Pass this recipe on to anyone claiming to not have enough time to cook or eat well 😉
I used my beautiful black and pink marbled “Scarlett Beans” that have been growing in my garden since having “imported” them directly from Vancouver Island a few years back. They were the biggest beans I had and they worked beautifully.
Pan Fried Giant Beans with Kale
- 1/2 bunch (about 170 grams) black kale (Cavolo Nero) or lacinato kale, remove stems
- 2 tablespoons extra-virgin olive oil
- 2 to 3 big handfuls of cooked large white beans (like coronas, limas, or any other biggish beans)
- 1/4 teaspoon sea salt
- 1/3 cup (45 grams) walnuts, lightly toasted and chopped
- 1 clove garlic, minced
- 1/8 teaspoon freshly grated nutmeg
- up to 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1/3 cup (15 grams) freshly grated Pecorino or Parmesan cheese (optional)
- Dried chili flakes or Espelette Pepper to taste
Chop the kale, wash it, and shake off as much water as you can. Set aside.Heat the olive oil over medium-high heat in the widest skillet you own.
Add the beans in a single layer. Stir to coat the beans, then let them sit long enough to brown lightly on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside.
Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure. Stir in the walnuts and garlic, wait 10 seconds, then stir in the nutmeg. Wait ten seconds and stir in the lemon juice and zest.
Remove from heat and serve dusted with Parmesan cheese.
Adapted from Heidi Swanson on the Food52 website
Bon Appetît !