Greens & Beans is not a revolutionary recipe, but sometimes I do forget about the dish and once I remember, I make it at least once a week. And now that the weather is changing and we’re heading into hibernation mode, this simple dish is hearty and warm – perfect for the damp, cold evenings in Paris.
Pair with brown rice, quinoa or even a fresh baguette and some great cheese for an easy but delicious meal.
Greens & Beans
1 bunch of kale
3 cloves of garlic (depends on how garlicky you want it to be)
1 can of canellini beans
Salt, pepper, chili flakes, Umeboshi vinegar (optional, but it’s Hannah’s special touch)
1. Clean and cut the kale, rinse thoroughly. You don’t have to de-stem kale for this dish.
2. Slice fresh garlic, sauté in olive oil in a large pot or frying pan with depth.
3. Once the garlic is golden, drop in the kale and add 1/2 cup of water.
4. Rinse a can of canellini beans, once kale is softened, toss the beans in the pot/pan.
5. Using thongs, toss the kale and add black pepper, chili flakes and a pinch of salt. Finish with a few splashes of Umeboshi vinegar.
Hi Kristin,
I’m a newcomer to Paris and was lamenting the lack of kale. Then somehow I found your “project” and had hope again…. Then it got better! Your suggestion about la ruche qui dit oui was an excellent one. I signed up for the one in the 3rd, and if all goes well, I’ll have kale in my hands next Tuesday! Thank you!!!!
Hi there, Welcome to Paris and thank you for your comment and support! I’m glad there is a ruche near you and keep me posted on how it works out. If the kale is from Nicolas Thirard, let him know that The Kale Project told you about his kale/”chou plume.” Keep in touch!