Skip to main content

White Beans, Mushrooms, Kale and Pasta

Is what it says.

Good for a cool turning cold night, particularly as fresh veggie option deteriorate. Leave time to let the kale cook down.

1-2 bunches of kale (or other green of your choice)
6-8 cloves of garlic, chopped
1 onion
White beans (soaked and cooked "al dente" or canned/rinsed well)
1 lb mushrooms
1/2 cup white wine
1 cup chicken broth
Chopped fresh or dried herbs (thyme, sage, marjoram, etc. I'd stay away from rosemary)
Salt
Pepper
Olive Oil
Butter
Parmesan cheese
Spagetti

Finely slice the kale
Chop the onion to a small dice
Heat 1-2 tbl olive oil in a medium pot
Saute onions till soft
Add the kale and toss until coated with the oil
Add 1/2 of the garlic and 1/4 cup of the chicken broth, toss well
Salt
Turn down to a simmer, cover, simmer for 20 minutes until soft. Add chix broth if needed.

Bring large pot of cold water to a boil for the pasta

Wash and slice the mushrooms
Heat 2 tbl butter and 1 tbl olive oil in a saute pan until the butter melts fully
Add the mushrooms, salt, and pepper
Heat until the mushrooms just start to give off their juices
Add the herbs and remaining garlic
Toss well
Add the beans and wine and cook for 3 minutes
Add chix broth, heat until bubbling, and reduce the heat to a simmer. Stir well

Start cooking the pasta

When the pasta is 1/2 done, take 1/4 cup of the pasta water and add to the bean mixture
Add the kale to the bean mixture and toss well.

Drain the pasta, return to the pan it cooked in, and toss with 1 tbl of olive oil. Add in the bean/kale mixture and toss well.

Place in some pasta bowls, generous sprinkle of cheese, a bit more salt and pepper.

Go team.

Comments

Post a Comment

Popular posts from this blog

Sourdough Turnovers - Cherry or anything

Mixed a few recipes here, came out with one I liked. Notes on the pastry dough: - Adjust sugar to taste and to your final products. You can skip the sugar in the pastry if making a savory, or sprinkle sugar on top of the egg wash right before baking if going sweet.  - thanks to Butter for Y’all for inspiration. - Great way to use up some starter, as the finished pastry dough can sit in the fridge for a few days. - I’ve found best results with starter to mix it thoroughly with the wet ingredient (here butter, but water or milk) very well before adding to flour mixture. YMMV. Pastry Ingredients 375 grams (3 cups) flour (all purpose or pastry, not bread) 227 grams (1 cup) unsalted butter, melted (try European style for the higher fat content) 166 grams (2/3 cup) active sourdough starter 20-30 grams (1/4 cup) sugar 6 grams (1 teaspoon) salt flour for dusting - mix the melted butter and the sourdough starter together in a small bowl.  - whisk the flour, sugar and salt together in a large b
Post a Comment
Read more

Asparagus Risotto

1 bunch asparagus, rinsed, tough ends snapped off, cut into 1” pieces 2 Tbl olive oil 6 Tbl unsalted butter 1 onion, finely diced (or shallots) 1 1/2 cups arborio rice 1/2 cup dry white wine 5 cups of broth (veg or chicken), hot 3/4 cup Parmesean cheese salt pepper Blanch asparagus for 1 minute in boiling, salted water. Rinse under cold water until cool to the touch. Heat olive oil and 2 Tbl of butter in a medium pan until butter no longer spatters Add onion and sauté until translucent Add rice and sauté for 1-2 minutes until rice has absorbed most of the fats Add white wine and sauté until rice has absorbed most of the wine and liquid no longer appears on the bottom of the pan when you stir it. Begin adding the broth 1/2 cup at a time. Stir very frequently until liquid no longer appears on the bottom of the pan, then add the next 1/2 cup. Add asparagus with the last 1/2 cup of stock and stir.  If rice is still too “al dente”, add 1/2 cup of hot water and stir until absorbed. Add remai
Post a Comment
Read more

Cauliflower and Carrot Soup

1 medium onion 3 cloves of garlic, peeled, sliced thinly 1 lb carrots, washed and roughly chopped 1 Tbl coriander seeds, toasted 1 head cauliflower, washed and roughly chopped 6 cups of vegetable broth (chicken broth would work as well) Salt Pepper Thick Yogurt (greek style) Hot sauce of choice (Siracha, other) 1) Saute onions until soft and just beginning to color. 2) Add garlic and saute for 30 seconds 3) Add carrots, coriander and broth. Simmer for 15-20 min until carrots are just soft. 4) Add cauliflower and simmer for 10 min until soft. 5) Blend until smooth 6) Re-heat. Add salt and pepper to taste. 7) Ladle into bowls, top with tablespoon of yogurt dotted with hot sauce.
Post a Comment
Read more