Recipe by Dancer^
This is comfort food after a longbike ride. Put it on before you leave.
Top Review by kt watson
Yummy tummy warming food! I used black beans instead of the cannellini. I served the kale and cabbage over fusilli pasta and finished each dish with grated cheddar cheese, black pepper, gomashio and tamari. Thanks Dancer- it hit the spot! KT
- 1 cup dried cannellini or 1 cup navy beans, soaked for 4 hours or overnight
- salt & freshly ground black pepper
- 1 large onion, finely diced
- 2 leeks, white parts only,diced
- 1 bunch black kale, the leaves stripped from the stems and slivered (cavolo nero)
- 1 small savoy cabbage, quartered,cored and chopped
- 2 cloves garlic, peeled and minced or pounded with
- 1 pinch salt
- 1⁄2 cup chopped fresh parsley
- 2 tablespoons olive oil, plus additional to finish
Directions See How It's Made
- Drain the soaked beans, then put them in a pot and cover with cold water.
- Bring to a boil, add 1/2 teaspoon salt, then lower the heat and simmer, partially covered, until the beans are tender, about 1 1/2 hours.
- While the beans cook, prepare all the vegetables.
- Rinse the leeks, kale and cabbage, but don't dry them.
- Warm the olive oil in a large, heavy skillet.
- Add the onion and leeks and cook over a medium-low flame until the onion is soft, but not browned, about 12 minutes.
- Add the kale, cabbage, garlic, parsley and 2 teaspoons salt.
- Cover and cook over a low flame until the vegetables are soft and greatly reduced, about 30 minutes.
- Set aside.
- When the beans are done, add them along with 1 or 2 cups of their cooking liquid to the skillet.
- Mix well to combine, then simmer until the greens are completely tender.
- Taste for salt and season with pepper.
- Serve with, or over, garlic-rubbed toast and drizzled with olive oil.