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Tuscan Kale with White Beans and Garlic
From Farm Where Life is Good
<p>A hearty meal for a cool Fall night, plus you get your iron and vitamins! Serve with a nice, crusty fresh loaf of bread.</p>Source: Serving up the Harvest by Andrea Chesman (Entered by Lara Rasmussen Anderson)
1 cup dry cannellini or great Northern beans
6 cups water
1 onion, halved
2 sprigs fresh thyme or 1 TBSP dried
2 bay leaves
1 1/2 lb kale, stems removed, leaves chopped (~16 cups)
3 Tbsp olive oil
4 large garlic cloves, very thinly sliced
1/2 cayenne pepper, minced (or ¼ tsp dried red pepper flakes)
Step by Step Instructions
- Soak beans in water (to cover) overnight. Drain.
- In large pot or Dutch oven, combine beans, water, onion, thyme and bay leaves. Cover and bring to boil. Reduce to simmer, partially covered, and cook until beans are tender, approximately 1 ½ hours.
- Remove and discard onion, thyme sprigs and bay leaves.
- Return to boil and add kale and salt/pepper to taste. Reduce to simmer, stirring down the kale every few minutes until kale is tender, approximately 10 min.
- Meanwhile, sauté garlic and pepper in oil on low heat until tender. Pour over beans/kale, stir and serve.
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