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garlic fresh kale vegetable stock kosher salt white beans almonds Italian bread crumbs garlic salt Parmesan cheese
Viewed: 78 - Published at: 7 years agoIngredients
- 3 cloves garlic, finely chopped
- 5 C. chopped fresh kale. I found a bag of freshly chopped kale at the supermarket. If you can't find kale, Swiss chard will work too.
- 1/2 C. vegetable stock
- kosher salt and pepper to taste
- 1 12oz. can of rinsed white beans
- 1/2 C. toasted slivered almonds
- 1/2 C. Italian bread crumbs
- 1/2 tsp. garlic salt
- optional- 1/4 C. grated Parmesan cheese and/or red pepper flakes
Method
- Heat a large nonstick pan on medium high heat.
- Add olive oil and frozen garlic.
- While the garlic melts, rinse kale and add to the pan.
- Cook for 30 seconds then add stock.
- Continue cooking for approximately 5 minutes or until kale starts to cook down.
- While the kale is cooking, add the rinsed beans and stir to incorporate.
- Add a good pinch of kosher salt and pepper.
- Reduce heat to medium, cover and continue cooking for another 6 minutes.
- While the kale cooks, saute bread crumbs, garlic salt and 1 Tbs.
- olive oil in a small pan on medium heat until they turn golden brown, about 1-2 minutes.
- Remove from heat and set aside.
- Before serving kale, drizzle truffle oil, add almonds and top with toasted bread crumbs.
- You can also add a sprinkling of Parmesan cheese and a few red pepper flakes.
