This post if for Uncle A who reminded me about the kale…
Kale with Tomatoes & Cannellini Beans:
Olive oil for sautéing
2 onions, roughly chopped
6 cloves garlic, diced
1 inch of fresh ginger, peeled and diced
4 large ripe tomatoes, roughly chopped
2 heads of kale, stripped from stems, washed well, and roughly chopped
1 can of cannellini beans, drained and rinsed
A splash of soy sauce
Salt & pepper to taste
In a large wok or braising pan sauté the onion til translucent, add the garlic, ginger & tomatoes and sauté til it forms a yummy looking slurry. I know it doesn’t sound like a great word, but slurry is the most appropriately descriptive one I can think of to fit the circumstances. In case you are not familiar with fresh ginger, it is very fibrous and grating it makes a big old mess, hence the suggestion to peel it, and then dice it up kind of tiny the way you would a cloves of garlic, to cut through the fibers and make it useable.
To prep the kale slide your hand over each leaf in the opposite direction that it grows, separating the leaf from the stem, wash well to remove any dirt, check for bugs, and chop by rolling the kale into tight bunches and cutting across. Kale stems are very woody and not so much good to eat (though I fully support eating the stems of other greens like chard which are supper yummy). As an aside, this recipe works well with collard greens too, both of which are super hearty and need time to cook down before eating. Next add the kale in fistfuls, stirring in between as it starts to wilt, til all the kale is in the pan, then stir well and cover. Let cook for about 20 minutes til wilted, stirring occasionally. Add beans, soy sauce, salt & pepper, stir, then serve and enjoy. This recipe makes enough as a side for 6 people, or as a main dish with a nice grain for 3 people.