I subscribe to Food 52 emails along with a bunch of other ones. I like getting recipes fed to me every day. I had seen this one a while back and decided to make it with my latest installment of kale. I love the combination of lemon and Parmesan cheese and with the toasty, starchy beans this was a pretty satisfying meal.
Adapted from Food52
- 1/2 bunch (6 ounces) dinosaur or lacinato kale, stems removed
- 2 tablespoons extra-virgin olive oil
- 2 to 3 big handfuls of cooked large white beans (like corona, lima, or gigante beans)
- 1/4 teaspoon fine grain sea salt
- 1/3 cup (1 1/2 ounces) walnuts, lightly toasted and chopped
- 1 clove garlic, minced
- 1/8 teaspoon freshly grated nutmeg
- Scant 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1/3 cup (1/2 ounce / 15 grams) freshly grated Parmesan cheese (optional)
- Chop the kale, wash it, and shake off as much water as you can. Set aside.
- Heat the olive oil over medium-high heat in the widest skillet you own. Add the beans in a single layer. Stir to coat the beans, then let them sit long enough to brown lightly on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside.
- Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure. Stir in the walnuts and garlic, wait 10 seconds, then stir in the nutmeg. Wait ten seconds and stir in the lemon juice and zest. Remove from heat and serve dusted with Parmesan cheese.