BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

Kale and White Kidney Beans Two Easy Ways

with 4 comments

Kale and Cannellini Bean Soup in a Vegetarian Tomato Broth.

But first, earlier in the week, enjoy a hearty appetizer of kale and cannellini beans on garlicky bruschetta.

 

 

 

 

 

 

 

 

 

I had forgotten to blog about these two  delicious, easy, economical and healthy (vegetarian) kale and cannellini bean recipes. You won’t be surprised to learn the recipes come from my friend Ivy Manning, cookbook author extraordinaire who is known to work wonders with kale.

First, make Ivy’s soul-satisfying kale and cannellini beans bruschetta. You’ll be asking yourself why you don’t make bruschetta, on fresh garlic-rubbed sliced baguette more often. It’s easy. For this recipe, I used local Lacinato kale from Beene Farm in Southtown Corvallis and beans from Matt-Cyn Farm in Albany.

Just be sure to reserve the cooking liquid and leftovers for this Italian kale and white bean soup you can then make later in the week. It’s a simple formula that easy allows for improvisation. I went heavy on the tomatoes and stirred in Trader Joe’s Harvest Grains Israeli couscous-and-quinoa blend before serving. Effortless weeknight dinner!

Speaking of kale, check out Ivy’s slightly more indulgent recipe for colcannon-like Twice-Baked Irish Potatoes with Stout Onions and, of course, Kale.

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Written by baltimoregon

December 29, 2010 at 9:01 pm

4 Responses

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  1. Kale and cannellini beans are a near perfect combination of chewy and creamy; I could live on them — at least through the winter. The only thing I’d add is a healthy drizzle of really good, very fresh olive oil. Yum. Thanks for these recipes.

    Guy Hand

    December 30, 2010 at 5:46 am

  2. Agreed! Or even a drizzle of truffle oil if you have it. I didn’t, but had some truffle salt I sprinkled sparingly on top.

    baltimoregon

    December 30, 2010 at 10:21 am

  3. We had a kale and canellini bean stew last night. it also has some italian sausage in it. yum! have you made kale chips? i keep hearing about them lately. sorry if i missed an earlier blog on that.

    Ryland

    February 8, 2011 at 11:29 am

  4. Yum, Ry! Can you post your recipe? I hope to start blogging again soon. Here’s a kale chip recipe: http://www.culinate.com/books/collections/all_books/the_meat_lovers_meatless_cookbook/kale_chips. They’re good, but if you’re not careful they burn easily.

    baltimoregon

    February 8, 2011 at 6:02 pm


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