This is a cooking video in which Uncle Scott shows how to make a white beans, kale, and tomatoes recipe.
Ingredients
One artisan loaf, sliced. A big baguette works well.
One bundle of lacinato black kale (aka, Tuscan kale or cavolo nero), cleaned, de-ribbed, and chopped
Couple of garlic cloves to taste, chopped or minced
Juice of one-half of a lemon
One shallot, diced
One to two cans of white kidney/cannellini beans, undrained
Extra virgin olive oil, butter, salt, pepper, and red pepper
Steps
Lightly toast the bread slices and brush with EVOO
Bring a pan up to medium (no higher) heat and add olive oil and butter, and the diced shallot when the butter is bubbling
Soften the shallot but do not brown it; add the kale, coat in the oil mixture, and cover the pan; wilt for 4 -5 minutes until kale is done to your liking
Add the garlic, stir, and when fragrant (30 seconds or so), add the undrained white beans, bring to a simmer and heat through
Add the tomatoes, and cook for no more than two minutes, else they lose color and texture
Add the lemon juice, and adjust for salt, pepper, and red pepper flakes to taste
Spoon mixture on the toasted artisan bread slices
Chow down!
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