Vegetarian White Beans With Black Kale & Savory Cabbage
- Ready In:
- 6hrs
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 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
- 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.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0