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.
1. In a large pot of salted, simmering water, blanche the kale until tender, 7-10 minutes. Drain but reserve some of the cooking water for later use. When cool enough, chop the kale leaves roughly.
2. In a large open pan, sauté the onion in olive oil until translucent, then add garlic, rosemary, and red pepper flakes. Sauté 30 seconds until fragrant, then add chopped tomatoes. Allow the tomatoes to cook until starting to break down, 5-10 minutes.
3. Deglaze the pan with the white wine, cooking until it is slightly reduced and saucy. Add the beans, kale, and if necessary some of the reserved cooking water to keep the mixture loose. Heat through.
4. Serve topped with your cheese of choice and with a hearty piece of crusty bread.
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Serving Size: 1 Serving (432g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 174 | ||
Calories from Fat: 20 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 109mg | 4 % | |
Potassium 1454mg | 38 % | |
Total Carbohydrate 33.4g | 10 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 26.8g | ||
Protein 11.6g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 174
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