Tip:
Highlight text to annotate it
X
Tuscan garbanzo beans with kale is sort of a riff on escarole and beans.
Another way to use beans and greens together.
Kale is becoming more and more popular these days.
I think it's largely because it's a nutritional powerhouse
full of vitamins and also a great source of calcium.
This variety is just regular conventional kale, it's called curly leaf.
But there are other varieties you can pick from as well
like this one, it's a flat leaf, it's called sometimes Tuscan kale,
lacinato, even dinosaur kale.
It's really an Italian heirloom variety of kale.
The recipe calls for this type, but as I said, you can interchange either one.
Today I'm gonna use a cleaned and cut kale greens.
Italian Classics seasoned tomato sauce, which is developed
by our very own chefs, uses only the freshest ingredients.
So even though I usually make sauce at home,
when I don't have time this is always my go to.
Garbanzo beans by any other name might be called chickpeas or cecis.
It's an Italian staple and it's a great source of fiber
and also a good source of protein.
So now I'm ready to make my greens and beans.
I'm adding a quarter cup of olive oil to my stock pot
and along with that one package of mirepoix
which is our combination of carrots, diced celery, and onion.
And that'll add a lot of flavor-- provide a flavor base to this dish.
I'm gonna let that cook about six minutes
until the vegetables are soft.
With the heat still on medium, I'm gonna add four cloves of garlic
that have been minced
and then just stir that around and let it cook for about a minute.
Now it's time to add the garbanzo beans.
So this is three cans of garbanzo beans that have been drained and rinsed
and that just helps reduce the sodium a little bit,
washes some of that away.
And to that, one can of diced tomatoes.
Along with a teaspoon each of red pepper flake,
coriander, and dried thyme.
Then we are gonna toss in three bay leaves.
Season that with some salt and pepper.
And then I'm gonna stir this around.
And let that cook, still on medium, for about two minutes more.
Let's add the water next, that's three and a half cups.
And with the water, we're adding one pouch
of the seasoned tomato sauce.
And this is gonna create a great sauce for the kale to cook in.
But first we want to simmer this, so bring this to a simmer
and let that cook for about 20 minutes.
All right, it's time to add the kale,
so we're just gonna take this outta here--one bag of kale,
there's quite a bit in here so you'll have to do maybe a little bit at a time
and push it down while it wilts.
And then add some more as you go along until it's all in the pot
and then once that happens, you're gonna cook this
for about an additional ten minutes.
Okay, it's been about ten minutes and it's ready to serve
but we have one final thing to put in here.
We have about a quarter cup of basting oil
which is going to add some nice flavor to that to finish it off.
So we'll give that a quick stir.
Before you serve this, make sure that you remove the bay leaves.
Okay, let's give it a final stir and serve it up.
So we're ladling that right into our serving bowl.
And I am going to add a little bit of grated cheese to finish this off.
But if you want to, this makes a great vegan entree without the cheese.