My sister Maggie perfected this dish, which belongs smack dab in the very selective “Healthy Comfort Food” category. I can eat it by the steamy, cheesy, lemony vat.
It’s incredibly versatile. To make it vegetarian, substitute vegetable for chicken stock. Vegan? Do the same and omit the Parmesan. To make a stew, add more chicken stock and a more liberal pour of wine. Maggie sometimes adds chicken and serves it over brown rice.
Oh, and it’s also gluten-free.
Don’t skip the white wine, or the dousing of lemon juice at the end. Actually don’t skip anything! Simplicity means you can taste every ingredient.
Tuscan Kale & Beans
- Rinse 2 head of kale and remove tough stalks (no need to tear leaves).
- Pour 2 tbsp olive oil into heated stock pan. The raw kale takes up a lot of volume but will cook down significantly.
- Add 1 chopped onion (or several shalots) and saute until translucent, about 5 minutes.
- Add lots of crushed or finely chopped garlic – 4 to 8 cloves – and saute another minute.
- Add kale leaves and 1 1/2 cups of chicken stock. Cover and allow kale to cook down, adding more stock as necessary.
- When kale has cooked down, add 1 large can of rinsed cannelini beans and a dash of white wine. Allow liquid to cook down a bit so alcohol evaporates.
- To finish, season with salt and pepper. Squeeze fresh lemon juice liberally over kale. Add fresh grated Parmesan to taste.