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tuscan kale and cannelini
Image by telepathicparanoia
adapted from food52.com/recipes/26185-slow-cooked-tuscan-kale-with-pan…
this was amazing but more hands-on time than I like for a relatively simple dish. I can see why people like kale, but it’s a lot of work! the white beans were an excellent addition.
remove spines from kale and blanch in salted boiling water for 2 min. crisp bacon in a large pan, then remove. add olive oil to pan, and toast rosemary and pepper flakes on high, then lower heat and add onion and garlic. once onions are brown, add wrung out and chopped kale and cook for about half an hour, stirring occasionally. add beans and bacon toward the end, top with egg.
oh, and I almost forgot: toast the breadcrumbs (I used panko) and add those.
Grate!
Image by Jessa-Minnie
First, you grate some cheese.
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