Making the delicious mixture Tuscan kale and cannellini sauté

By Adria Kelly

(Greg Turner/Flickr)
(Greg Turner/Flickr)

One night this summer, I was attempting to make myself a substantial meal, but the only thing to eat in the house was kale. I drastically improved my meal by opening the dry storage cabinet, which was filled to the brim with spices, cannellini beans and tomato paste. Grabbing everything that I could fit into my arms, I journeyed back towards the stove and made the best impromptu meal I have ever experienced, and here’s the recipe:

– 2 bunches of kale, stemmed and roughly chopped
– 1 can cannellini beans, washed
– 3 cups cherry tomatoes, cut in half
– 1/2 small can of tomato paste
– 2 sprigs fresh thyme
– 2 tablespoons oregano
– 5 dried ancho chile peppers, seeded and thinly sliced
– 1 teaspoon ground white pepper
– Kosher salt and cracked black pepper, to taste

Place the kale, beans and about a half cup of water into a large sauté pan. Place a cover on top and cook on medium high until kale is al dente, stirring occasionally. Add tomatoes and tomato paste and simmer for five minutes. Finally, add all of the herbs and mix well. Simmer this delicious mixture until it’s richly aromatic and the beans are soft. Variations of this dish include adding Italian sausage or goat cheese. Serve with garlic bread (or any type of starch, really) and enjoy!

Adria Kelly can be reached at [email protected]

(Greg Turner/Flickr)
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