Braised Kale and Rapini with White Beans
Sauteed kale and rapini with Creamy White Beans gives all the fall food comforts. Crunchy croutons soak up the broth making this perfect as a main vegetarian dish.
Equipment
Ingredients
- 6 tablespoons olive oil divided
- 3 thick slices of sourdough bread about 1-inch thick, cut into 1 inch cubes
- 1 bunch of rapini stems removed and roughly chopped, yielded about 3 packed cups
- 3 thick leaves of curly or Tuscan kale stemmed and roughly chopped
- 1 red onion thinly sliced
- 1 leek or garleek ends trimmed and sliced thin into half moons
- 3 cloves garlic finely chopped
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup dry white wine pinot Grigio or sauvignon blanc
- ¾ cup vegetable or chicken stock
- 1 cup cooked white beans drained
- 1 tablespoon good quality syrupy balsamic vinegar
- Flaky salt crushed red pepper flakes, and ground black pepper for finishing
Instructions
- Heat 3 tablespoons olive oil in a 12-inch cast iron skillet over medium heat. Add the onion and leeks and allow them to caramelize, stirring occasionally, about 5 to 7 minutes. The edges of the onion and leeks will begin to brown slightly. Add the garlic and stir for about a minute to allow the garlic to become fragrant.
- Add the rapini and kale. Season with ¾ teaspoon of kosher salt and ¼ teaspoon ground black pepper. Stir to combine and sauté the green until they just begin to wilt. About 2 minutes. Stir in the white wine to begin deglazing the pan.
- Add the vegetable stock and stir to combine. Bring to a simmer and cook for about 5 to 7 minutes until the kale and rapini are tender and the broth has reduced slightly. Taste and adjust seasoning with additional kosher salt and ground black pepper as desired.
- While the greens simmer, toast bread cubes in a separate cast iron skillet with the remaining 3 tablespoons of olive oil and season with a pinch of kosher salt and ground black pepper. Turn cubes on each side to ensure they become evenly golden. Once cubes are golden brown on each side, remove from stove.
- Once the greens are tender, add the drained beans and allow them to warm through about 3 minutes more. Finish with a drizzle of the syrupy balsamic vinegar.
- To plate: portion out the desired amount of croutons along the bottom of a pasta bowl or high-lipped plate. Spoon the braised greens and beans over the top of the croutons, allowing the broth to soften the croutons slightly.
- To garnish: drizzle a little more olive oil and balsamic, crushed red pepper flakes, flaky salt, and a sprinkle of freshly grated parmesan.
Nutrition
Serving: 4 servingsCalories: 410kcalCarbohydrates: 42gProtein: 11gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gSodium: 1174mgPotassium: 302mgFiber: 6gSugar: 6gVitamin A: 2772IUVitamin C: 25mgCalcium: 161mgIron: 5mg
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