The Best Kales

(Page 6 of 6)

August/September 2003
 
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Black Kale Salad

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1 cup cooked cannellini, navy or gigantes (lima) beans
Sea salt and freshly ground pepper
1 large onion, finely diced
2 leeks, white parts only, diced
1 bunch 'Lacinato' kale, leaves stripped from stems and slivered
1 small savoy cabbage, quartered, cored and chopped
2 plump garlic cloves, minced or pounded with a pinch of salt
1/2 cup chopped parsley
1 tablespoon olive oil, plus extra to finish

Chop all the vegetables (rinse the leeks, kale and cabbage but don't dry them). Warm 2 tablespoons of the oil in a heavy, wide skillet. Add the onions and leeks, and cook over medium-low heat until the onion is soft but not browned, about 12 minutes. Add the kale, cabbage, garlic, parsley and salt. Cook with the heat on low and the pan covered until the vegetables are soft and the volume greatly reduced, about 30 minutes.

Add the beans, along with a cup or two of their cooking liquid. Simmer until the greens are completely tender, and season with salt and pepper. Serve with, or over, garlic-rubbed toast, drizzled with olive oil.

—From Local Flavors by Deborah Madison
[Stock No. 1667 on MOTHER'S Bookshelf, to order, call (866) 833-7096]

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