Braised Black Kale With White Beans And Smoked Ham
This hearty and flavorful dish combines tender cannellini beans, savory smoked ham, and nutritious black kale for a satisfying meal that's easy to prepare. With a touch of aromatic rosemary and a hint of garlic, this recipe brings together a medley of delicious flavors that make each bite truly irresistible. Give it a try for a comforting and wholesome meal that will leave you feeling nourished and content.
— Constant Cookbook
Ingredients
- 1 can (15 oz.) cannellini beans
- 2 tsp. extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 4 oz. smoked ham such as Black Forest, diced
- Leaves from 2 bunches black kale, about 1 lb. total, torn into 2-inch pieces
- 1/2 cup low-sodium chicken broth
- Pinch of sea salt, plus more, to taste
- Pinch of freshly ground pepper, plus more, to taste
- 1/2 tsp. minced fresh rosemary
Instructions
- Drain the beans, rinse them and drain again.
- In a fry pan over medium-low heat, warm the oil. When the oil is hot, add the garlic and sauté until lightly browned, about 1 minute. Add the ham and sauté for 1 minute more. Add the kale, cover the pan and cook, turning occasionally, until the kale leaves just begin to wilt, 2 to 3 minutes. Add the broth, salt and pepper, and cook until the leaves are just tender and the liquid has almost evaporated, 4 to 5 minutes.
- Add the beans and rosemary to the pan and raise the heat to medium-high. Cook, tossing gently, until the beans are heated through, 2 to 3 minutes.
- Taste and adjust the seasonings and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>New Flavors for Vegetables</i>, by Jodi Liano (Oxmoor House, 2008).
Yield
Serves 4.
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