Tuesday, March 19

kale & cannellini beans

Besides having my friend in town this past weekend, another highlight was taking an Italian cooking class taught by a friend of friend, a native Italian, Stefania. If you're ever in Tuscany, I highly recommend taking her class. She makes amazing, fresh and authentic dishes and combines flavors and ingredients I never would have dreamed up. I'll be sharing everything I learned here so get ready for some pretty amazing recipes. First up is a simple kale dish, full of flavor and nutrients and even vegan friendly!

One can of cannellini beans (drained), fresh kale, one large can of crushed tomatoes, 
three cloves of garlic, olive oil, salt and pepper

First, remove leafy part of the kale and throw away the stems. Roughly chop the kale. Then, in a medium pan, add olive oil and diced garlic. Once garlic is cooked, add the can of crushed tomatoes. Add the chopped kale and cover until wilted. Finally, add drained cannellini beans and set aside for at least 30 minutes to allow flavors to meld. Add salt and pepper to taste and serve!


Charlotte F said...

Yum! Love the combo! :)

Treasure Tromp said...

looks delicious my dear!

Kristina said...

Yum I love cannellini beans, I have four cans of them on my kitchen counter right now waiting to turn into soup.


Kristina does the Internets