First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Kale & White Beans
Adapted from recipeczaar.com
1 bunch Tuscan Kale, washed and stemmed
4 to 6 Tbls. olive oil
4 to 6 garlic cloves, peeled and diced
1 cup Leeks, white part, thinly sliced
1 tsp. oregano
1 tsp. thyme
1-15 oz. can Cannellini beans
1 cup canned tomatoes, chopped
2 Tbls. balsamic vinegar
1/2 tsp. salt
1/3 cup thinly sliced Asiago or Parmesan cheese
Wash kale and pat dry. Slice stems away from leaves by folding the leaf length wise and slicing along the stem. Stack the leaves and cut into wide strips. Set aside. Slowly heat 4 Tbls. olive oil in a large frying pan. Sweat leeks and garlic over medium-low heat until they just begin to turn color. Do not brown. Stir in oregano and thyme. If necessary, add a bit more olive oil at this point, turn up the heat. You need a thin layer of hot oil covering the bottom of the pan. Add chopped kale into the hot seasoned oil. Stir the kale gently until just wilted. Add beans with their liquid, tomatoes, balsamic vinegar, and salt. Reduce heat to a simmer, cook another 5 to 10 minutes. Garnish with cheese, serve hot with thick slices of crusty bread to soak up flavorful sauce. Serves 4 hearty appetites.