Looking for a substantive vegetarian side dish I came up with this recipe. You can serve this as a side all on its own, pop it under the broiler with added grated cheese, or even use it as a topping on a thin crust cheese pizza. The orange mellows the tamari and the lemon brightens the dish. —Sagegreen
What You'll Need
olive or argan oil
large yellow onion, chopped
zest and juice of one orange
zest and juice of one lemon
inch piece of fresh ginger, peeled and grated
cooked cannellini beans
kosher salt, to taste
dash of milled black pepper, to taste
squeeze of lemon
(grated cheese such as edam and mozzarella, optional, to broil on top for a variation)
Wash and sort the large kale leaves. Lightly steam in a large pot for about 3-4 minutes. Remove from pot and cut into one inch to inch and a half pieces. Cut any stems shorter into one quarter inch pieces.
In a large braising pan heat the oil. Saute the onions and ginger. Add the cut kale stems first, zests, pepper, and salt. Saute until the kale begins to soften.
Add the kale greens, beans and juice. Cook until kale wilts. Add the tamari. Continue to cook until the beans are heated and the kale is tender. Taste and season if needed.
To brighten squeeze fresh lemon on top before serving. Serve as a side. For a variation consider adding grated cheese on top, brown under the broiler and serve, or use as a thin crust pizza topping.