Greens and Beans
Another recipe featuring 2 of my favorite ingredients!
1 bunch kale, washed, deribbed, and roughly chopped or torn
1 small can (7 ¾ oz) chick peas, mostly drained
10 – 12 grape tomatoes, halved
5 cloves garlic, peeled and roughly chopped
1 – 1 ½ inch squirt anchovy paste
2 tblspns olive oil
½ tblspn bacon fat (optional) or same amount of olive oil
Salt
Pepper
Hot pepper flakes
Lemon juice
Water, if needed
In the bottom of a large sauté pan, over medium heat, add bacon fat and olive oil. Put as much kale as possible and some garlic in the pan. If you’ve just washed the kale, allow water to cling to the leaves for use in its cooking. If not, add about 1/4 cup water. You know how greens are. You may have to wait for some of the kale to wilt before you are able to add the remainder of the bunch. When you add the rest of the kale, add the rest of the garlic, too. Pour a bit more olive oil and some salt on top.
When the kale wilts enough so that it all fits comfortably in the pan, add the anchovy paste, tomatoes, and some salt and pepper. Cover and cook until kale is almost as tender as desired. If bottom of pan becomes dry during this process, add water, about ¼ cup at a time. When the kale is almost where you want it, add chick peas and some of their liquid. Let this cook together until the kale reaches desired tenderness. Finish with more salt and pepper, if needed; a squirt of lemon juice, and a shake of red pepper flakes.
I love the rich, iron-y green taste of kale combined with the buttery nuttiness of chick peas!
-Elena
1 bunch kale, washed, deribbed, and roughly chopped or torn
1 small can (7 ¾ oz) chick peas, mostly drained
10 – 12 grape tomatoes, halved
5 cloves garlic, peeled and roughly chopped
1 – 1 ½ inch squirt anchovy paste
2 tblspns olive oil
½ tblspn bacon fat (optional) or same amount of olive oil
Salt
Pepper
Hot pepper flakes
Lemon juice
Water, if needed
In the bottom of a large sauté pan, over medium heat, add bacon fat and olive oil. Put as much kale as possible and some garlic in the pan. If you’ve just washed the kale, allow water to cling to the leaves for use in its cooking. If not, add about 1/4 cup water. You know how greens are. You may have to wait for some of the kale to wilt before you are able to add the remainder of the bunch. When you add the rest of the kale, add the rest of the garlic, too. Pour a bit more olive oil and some salt on top.
When the kale wilts enough so that it all fits comfortably in the pan, add the anchovy paste, tomatoes, and some salt and pepper. Cover and cook until kale is almost as tender as desired. If bottom of pan becomes dry during this process, add water, about ¼ cup at a time. When the kale is almost where you want it, add chick peas and some of their liquid. Let this cook together until the kale reaches desired tenderness. Finish with more salt and pepper, if needed; a squirt of lemon juice, and a shake of red pepper flakes.
I love the rich, iron-y green taste of kale combined with the buttery nuttiness of chick peas!
-Elena
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