Saturday, May 30, 2015

Beans and Greens (part 2!)

I've been eating out of tupperware a lot these days. Somehow, despite being currently a little under scheduled (I've gotten far too much sleep this week), I'm always busy during mealtimes. I eat in class, I eat in the hallway outside my lab, I eat standing on the sidewalk between houses while out canvassing. There are no fewer than four forks in my purse. Most of the time, planning and cooking decent meals a couple days in advance makes me feel like a successful adult. Yesterday, having carefully made and packed my lunch the prior evening, I pulled the tupperware out of the refrigerator and promptly abandoned it on the countertop.

I feel a little sacrilegious saying this, but you should ignore that other beans and greens thing I posted a couple weeks back. I was clearly drunk (I wasn't drunk). I'm so sorry Orangette lady... you are still my favorite, I promise! It's just that I've been eating these beans and greens nonstop for a couple weeks now, and it seemed unfair not to write about them. Also, my sister asked for the recipe.

(totally imaginary) friendship with the Orangette lady: canceled.

In my second sacreligious move today, this recipe started with me soaking (gasp!) and cooking giant white beans from scratch. And no, I'm not changing the title of my blog... it's just that I couldn't find canned giant white beans anywhere, and I really love them. They're so giant! I also like that they're technically limas, because as a child my mother refused to allow anything bearing that name into her kitchen. You're never to old for a little bean-based teenage rebellion.

So yes, I soaked my beans. Luckily, a week later I ended up finding canned- hiding in a corner behind a bunch of chickpeas. I am happy to report that the recipe works just fine with canned, although with a gun to my head I might admit that I prefer the home-soaked version. Please don't tell anyone.

One last note- I am not normally a mis-en-place kind of a girl. In this case, however, having all the ingredients set out and measured ahead of time is kind of necessary.

Pan-fried giant white beans with kale
Adapted (very slightly) from 101 Cookbooks by way of Food52

1 bunch kale (dinosaur is easiest, but I've used curly!)
~2 cups cooked large white beans
1/3 cup walnuts, toasted and chopped
1 large clove garlic, minced
1.5 Tbs lemon juice
1/8 tsp nutmeg
1/4 tsp salt
1/3 cup grated parmesan cheese
~2-3 Tbs extra virgin olive oil
zest of one lemon (highly optional)

1. Remove stems from the kale, then chop it finely (I like mine pretty much shredded). Wash, then leave to dry in a colander while you assemble other ingredients

2. Warm the olive oil over medium-high heat in a wide skillet. Add the beans, in a single layer, then leave them alone- you want them to brown, or at least get golden and a little crispy. When one side has cooked (somewhere around 5 minutes, in my experience), use the fattest spatula you have to flip them over and crips the other side. At this point, add additional olive oil if necessary.

3. When both sides of the beans are cooked, add the kale and salt to the pan and toss gently. The original recipe suggests cooking the kale less than a minute, but I've found I like mine a little softer, so I turn the heat down and let the kale cook a while, until it starts visibly slumping.

4. When the kale is cooked as you like it, toss in the walnuts and garlic, wait 10 seconds, then stir in the nutmeg. Wait another 10 seconds then stir in lemon juice (and zest, if you've got it!). Take the pan off the heat and serve, with parmesan on top.

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