Vegetarian White Beans With Black Kale Savory Cabbage Recipes

Steps:

• In a medium Dutch oven, combine the white beans, sage, garlic, 2 tablespoons olive oil and 6 cups water (bottled preferred). Bring to a boil over medium-high heat, then reduce the heat to medium-low to maintain a gentle simmer. Cook, partially covered, for 1 hour 20 minutes, stirring occasionally; the beans should be just tender all the way through.
• Add the kale, salt and red pepper flakes to the beans and stir to combine. Cover the pan and simmer until the kale is wilted and tender, an additional 15 minutes. Stir in the remaining 1/2 cup olive oil and the cheese to finish.

Steps:

• Drain the soaked beans, then put them in a pot and cover with cold water.
• Bring to a boil, add 1/2 teaspoon salt, then lower the heat and simmer, partially covered, until the beans are tender, about 1 1/2 hours.
• While the beans cook, prepare all the vegetables.
• Rinse the leeks, kale and cabbage, but don't dry them.
• Warm the olive oil in a large, heavy skillet.
• Add the onion and leeks and cook over a medium-low flame until the onion is soft, but not browned, about 12 minutes.
• Add the kale, cabbage, garlic, parsley and 2 teaspoons salt.
• Cover and cook over a low flame until the vegetables are soft and greatly reduced, about 30 minutes.
• Set aside.
• When the beans are done, add them along with 1 or 2 cups of their cooking liquid to the skillet.
• Mix well to combine, then simmer until the greens are completely tender.
• Taste for salt and season with pepper.
• Serve with, or over, garlic-rubbed toast and drizzled with olive oil.

Steps:

• Preheat oven to 350 degrees.
• *In non-stick pan heat the oil and saute the onions, apples and carrots for 5 minutes until softened.
• Mix together the tomato paste with the stock (or water).
• Add all the other ingredients except for the beans and garnishes to the pan with the onions, apples and carrots.
• Stir well, cover and simmer for 5 minutes.
• Add the beans and transfer the mixture into an ovenproof casserole. Cover and bake at 350 degrees. for 35-40 minutes. Do not allow to dry out. Add more stock to beans if necessary.
• Garnish with swirls of sour cream and thinly sliced scallions if desired.
• *NOTE: I usually prepare this bean casserole a day in advance; up to the point before baking to allow the ingredients to marry.

Steps:

• Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale.
• Heat olive oil in medium pot over medium heat. Add chopped carrots, celery, shallots, and garlic; cook until soft, stirring, about 15 minutes (do not brown vegetables). Add white wine and simmer until liquid is slightly reduced, about 7 minutes. Add white beans, 4 cups broth, thyme sprigs, and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes. Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf. Add more broth by 1/2 cupfuls to thin stew, if desired. Mix in Sherry wine vinegar and chopped fresh herbs. Season with salt and pepper.