Submitted by Mike Casey
Prep time – 5-10 minutes
Cook time – 20-25 minutes
Serves 4-6
Ingredients:
- 2 Tbsp Olive Oil
- ¼ cup shallots (chopped fine)
- 1 clove garlic (minced)
- ½ cup chicken broth
- ¼ cup champagne vinegar
- ¼ cup dry white wine
- Salt & pepper (to taste)
- 1/8 cup sugar
- 16-oz bag of chopped kale
- 15.5 oz. can of white kidney beans or navy beans (drained)*
- 2 oz. of grated Romano, Asiago or Manchego cheese (choose your favorite; all three work well)
Preparation:
Heat olive oil on medium in a 6-qt. saucepan. Add shallots and sauté until translucent (about 2-3 minutes) add garlic and sauté 1 additional minute. Increase heat to high; add chicken broth, white wine and champagne vinegar; and bring to a boil. As this mixture is heating, add salt, pepper and sugar.
Once the mixture comes to a full boil, add the kale (1/3 at a time, if necessary to avoid over-filling the saucepan), reduce heat to low, cover and simmer for 12-15 minutes Stir occasionally to ensure all of the kale mixes in with the broth/shallots.
After 15 minutes, add the (drained) beans to the kale and cook uncovered on medium for an additional 5 minutes. Stir frequently during this time to ensure the beans are thoroughly mixed with the kale and soak up the flavors from the sauce.
Just prior to serving, add the grated cheese to the kale/bean mix (while still on heat). Stir in for 30 seconds and allow to melt.
Serve immediately.
* Depending on preference for bean size
