Braised kale and tender white beans make a hearty, healthy side dish. The tomato balances the flavors. Goes really nicely with grilled shrimp, grilled octopus, chicken, pork, beef and lamb.
1 ½tablespoonsduck fatcan substitute olive oil or butter
2cups finely chopped kaletough stems removed
Garnish:
parmesan cheesefreshly grated
Instructions
Sort through the beans, discarding any pebbles or stones that may have inadvertently gotten through the sorting process. Cover with one inch of water, cover with a lid and let rest 8 hours or overnight.
Drain the water and rinse the beans. Add the beans back to the pot and cover with another inch of water. Bring to a boil, reduce heat to simmer, cover the pot and cook until the beans become tender, about 1 1/2-2 hours. There should still be about 1/4" of water covering the beans. If not, add more water until they're just barely covered.
Stir in the diced garlic, oregano, red pepper flakes, bay leaf and tomatoes. Braise for 10-15 minutes, until the flavors start to meld.
Add the duck fat and kale. Stir to combine and braise another 5 minutes or so, just until the kale is tender. Serve with parmesan cheese.