Category: Kale

Sautéed White Beans with Kale

5/24/2019

[Ed. note: Our special-guest blogger from last Halloween, returns.]

Hi.

Marlowe here. I is chocolate "rescue" lab who pawed blog last year about Mini Butterscotch Apples. Dad said to leave a computer web internets link to remind you so I do now here goes make way: www.moveablefeast.me/blog/mini-butterscotch-apples. He also says I says to reminds you to click ad links so we have more money for treats. Also says he hopes I do not eat too many minty-breath treats at one time, like that day I did and trew up so much he called me Shamrock Shake for month. I not know what that mean.

Today I has a sad because Mom go away for while (in dog weeks this will suck) to do human things and leave me with Dad, who cooks like a cat. While Mom gone I hope he do not overdose on cheeseburgers and shame.

Luckily he like all varieties of healthy greens, so for side dishes Mom often make sautéed leafy greens like spinach, Swiss chard, kale, collard and mustard greens, or bok choy. Dad say primary care physician appreciate. What. Ever.

Mom say this original dish can't be more easier to prepare, five whole minutes (35 if you is dog), and can be served as a side or main. Also Dad say use bullet points hey me no know how slow down I bite you:

Use whatever creamy white bean you like.
This would be exceptional over a giant baked olive oil slicked crouton or thick toasted bread.
Wonderful as a side to pizza, fish, meats.
This will be last post for a couple weeks. Will resume in early June.

In closing, please enjoy, and I now go enjoy NBA finals with Dad. Me no fear no deer or dinosaur from Canada. Go Warriors. #DubNation

Number of servings: 2 as a main, 4 as side

Ingredients

¾ cup dry sherry (or dry white wine)
3 garlic cloves, thinly sliced
½ tsp. kosher salt
¼ tsp. crushed red pepper flakes
1 bunch Tuscan kale (aka Dino), ribs and stems removed, cut into 2-3 inch pieces
1 15.5 ounce can giant corona or cannellini beans, rinsed (Mom used a 12.7 ounce jar of corona beans named Le conserve della nonna, it's Mom's favorite brand)
½ cup extra virgin olive oil, plus more for serving

Directions

Combine sherry, garlic, salt, red pepper flakes in a large sauté pan and bring to a boil. Add kale, cover pan, and cook, stirring occasionally, until greens are wilted, about 2 minutes.
Mix in beans and ½ cup extra virgin olive oil and simmer, uncovered, until beans are warmed through, about 2-3 minutes.
To serve, spoon kale mixture and sauce into bowls. Drizzle with a little extra virgin olive oil.
Pet me and give scritches, you fool. [Ed. note: All right, all right!]

I worked on this all night.

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Asian-Style Kale Salad

2/27/2019

4 Comments

Last October the BF and I were invited to dinner at the house of some dear friends. Husband, wife, and two adorable kids. The hubs is a grill-master, and the wife is a wonderful cook who treated us to Indian-spiced grilled chicken, roasted yams and a kale salad that was so good I asked if we could use it for a future blog, and she was kind enough to say yes. She does not know the specific origins of the recipe as it came to her from a friend. No matter. Our benefit, and yours.

Since that dinner the salad has accompanied many meals for the meat-loving BF, and was a highlight of our last Thanksgiving feast. It's almost too easy to assemble, and could not be healthier.

NOTE: Okay, maybe a little healthier. To make this vegetarian dish vegan, simply substitute the mayonnaise with Vegenaise eggless or other vegan substitute.

Adapted from: Our dear friends around the corner!
Number of servings: 2-4

Dressing
Ingredients

¼ cup mayonnaise
2 cloves garlic, pressed or finely grated
2 tablespoons rice vinegar
2 tablespoons soy sauce
¼ cup sesame oil
¼-½ teaspoon crushed red pepper flakes (use less if you don't like too much heat)
Dash of cumin

Directions

Mix all ingredients in a bowl and set aside.

Salad
Ingredients

1 bunch Lacinato kale (aka Tuscan kale or dinosaur kale, not the curly kind), rinsed and thoroughly dried
¼-½ cup cilantro, rinsed, dried and roughly chopped
1 large carrot, shredded
¼ -½ cup sunflower seeds (salted was used here)
Salt, to taste

Directions

Use a sharp knife to cut out the mid rib and stem of each kale leaf, and discard. Stack all the leaves on top of one another and slice crosswise into thin slices.
Throw all salad ingredients into a bowl.
Drizzle the dressing into the kale mix and toss. You might not need all the dressing.
Salt if needed.

[Ed. note: Quick addendum to give a heartfelt farewell to a man who REALLY loves his kale, former San Francisco Giant outfielder Hunter Pence. As a bay area kid who grew up experiencing a lot of awful Giants baseball (Boo LeMaster!), it was thrilling to watch you patrol AT&T Park's angular right field, preach the championship blood through two World Series victories (2012, 2014), and get that ridiculous three-stage hit that people here will forever be talking about. All love and best of luck to you as you play for your Arlington-hometown Texas Rangers. Yes. Yes. Yes.]

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Sautéed White Beans with Kale

Asian-Style Kale Salad

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