A hearty, tasty idea for an abundance of kale. Delicious with garlic toasted crusty bread and plenty of Parmesan or romano cheese. Adapted from the talented Deborah Madison's cookbook, Vegetarian Cooking for Everyone.
Category: Main Dish
Cuisine: Italian
2 pounds kale stems and ribs removed
1 small onion finely diced
6 garlic cloves minced or sliced
Pinch red pepper flakes
2 tsp Rosemary preferably fresh, chopped
1 pound Roma tomatoes chopped
1/2 cup Dry white wine
1 1/3 cups cannellini beans cooked or rinsed well if canned
Freshly grated Parmesan or Romano cheese
I just made this recipe but I didn't have any white wine on hand so I used red wine and it's pretty good like that. I had to add my own seasoning (salt, pepper, etc) other than that it would be pretty bland. Overall a good dish and I would definitely make it again
Jewels2UBecause of what I had on hand, I made this with red Russian kale and black-eyed peas. Since black-eyed peas seem so Southern, I omitted the Parmesan cheese and used pepper vinegar instead. Served it with cornbread. Yummy.
kathycookreddy[I posted this recipe.]
Nlp9
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