Recipe: Sauteed Tuscan Kale with Garlicky White Beans (serves 2-3)

SAUTEED TUSCAN KALE WITH GARLICKY WHITE BEANS

FOR THE BEANS:
1 cup dried white beans
4 to 5 cloves garlic, unpeeled
1/2 teaspoon salt
FOR THE BOUQUET GARNI:
1 carrot
1 thyme sprig
1 celery sprig
3 parsley sprigs
1 bay leaf
12 peppercorns

Pick over the beans and cover with water overnight.

Drain, place beans in a deep pan with garlic and cover with 3 inches of water or more. Bring to boil, skim and add bouquet garni. (To make bouquet garni, place ingredients on a square of cheesecloth and tightly tie corners together with kitchen twine so that contents do not escape.)

Simmer partly covered for 30 minutes, add salt and continue cooking until beans are tender. (Time will depend on how old the beans are. To tell if they are ready, remove several with slotted spoon and blow on them. The skin will burst if done.)

Simmer another 5 minutes, then remove from heat, allowing beans to cool. Remove bouquet garni, not garlic. Save garlic and reserve for kale recipe.

FOR THE KALE:
12 medium leaves Tuscan or Dinosaur kale
2 tablespoons olive oil, plus more for garnish
1 clove garlic, thickly sliced
1/2 cup cooking liquid from the beans (approximately)
1 1/2 cups cooked white beans (recipe follows)
3 cloves cooked garlic (from cooking the beans), peeled and halved
Salt and freshly ground pepper (to taste)

Remove the rib from leaves and tear each into 4- to 5-inch lengths. Wash and pat dry. In a 10-inch straight-sided skillet, heat the oil, gradually add the kale and cook, stirring, until they wilt and sizzle in the hot oil.

Reduce heat, add sliced garlic and cook the leaves until tender, adding liquid by the tablespoon as needed to keep leaves from drying.

Push leaves to side, add beans, cooked garlic from the beans, salt, pepper and enough liquid to keep dish juicy. Cover and simmer for 5 minutes.

Serve warm with a drizzle of olive oil and freshly ground pepper.

Serves 2 to 3 as a side dish.
Source: Mediterranean Grains and Greens: A Book of Savory, Sun-Drenched Recipes Paula Wolfert