Italian White Beans with Kale
As fall approaches, summer salads give way to hearty cooked dishes. This bean and kale dish, served over a bed of warm polenta, is just the thing to serve for supper as cooler weather moves in.
This recipe comes to us from Patrice of Circle B Kitchen.
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For the Beans and Kale:
- 1 3/4 quarts water
- 1 1/2 cups dry white beans (such as Cannellini or Great Northerns)
- 4 cups packed kale leaves, roughly chopped
- 1 ¾ cups canned crushed, peeled tomatoes
- 1 bay leaf
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 red or orange bell pepper, chopped
- 2 tsp minced garlic
- 1/2 teaspoon each, leaf thyme, leaf oregano
- 1/2 teaspoon red pepper flakes
- Salt to taste
- 1 tablespoon balsamic vinegar
Bring water to a boil in a large pot, then add beans. Reduce heat, cover and simmer for 40 minutes, then add 2 cups of the kale, tomatoes and bay leaf. Continue to simmer, covered, for another half hour.
Meanwhile, heat oil and saute onion, pepper and garlic in it with thyme, oregano and red pepper flakes. After the beans have simmered 30 minutes, stir in sauteed vegetables. Add salt and balsamic vinegar. Cover and cook for another hour, adding water if needed, or if the sauce seems too thin, leave the lid off to thicken the sauce. Cook until beans are tender and the sauce is the desired consistency. Adjust seasonings and add the remaining 2 cups of chopped kale. Simmer another 5 minutes and serve over creamy polenta and topped with grated parmesan cheese.
For the Polenta:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- 2 cups vegetable broth
- 2 cups milk
- 1 cup polenta
- 1 teaspoon kosher salt
- 1/2 cup Italian cheese blend (usually a mixture of asiago, provolone, fontina and parmesan)
- 3 tablespoons unsalted butter
- 1 1/2 tablespoons finely chopped flat-leaf parsley leaves
- 1 tablespoon finely sliced chives or finely chopped basil
Heat the olive oil in a 2-qt sauce pan over medium-low heat and add the minced garlic. Cook until softened, about 3 minutes. Add the chicken broth, kosher salt and milk, and bring to a boil over medium high heat. Reduce the heat and slowly pour the cornmeal into the hot liquid, whisking to prevent lumps.
Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy, about 20 to 30 minutes. The more you stir, the creamier it will be. Remove the polenta from the heat and stir the cheese, butter, and the herbs. Cover and keep warm.