KALE WITH ANCHOVIES, PINE NUTS AND RAISINS
Serves 2 main course or 4 first-course servings.
Note: From “The Minimalist Cooks Dinner” by Mark Bittman (Broadway Books, $26)
2 tbsp. extra-virgin olive oil 4 large garlic cloves, peeled and slivered
8 anchovy filets, or more to taste, with some of their oil
1/2 c. raisins
1/2 c. pine nuts
4 c. washed and chopped kale leaves, stems removed
Salt and freshly ground black pepper to taste
In a deep skillet over medium heat, warm olive oil for 1 minutes. Add garlic and anchovies. When garlic sizzles and anchovies break up, reduce heat to low. Stir in raisins and pine nuts and cook for 1 minute. Add kale and 1/2 cup water, cover and cook until greens are tender, about 20 minutes. Add salt and pepper to taste and serve.
KALE WITH CANNELLINI BEANS
Serves 2 to 4.
Note: From “Vegetarian Cooking for Everyone” by Deborah Madison (Broadway Books)
1 1/2 to 2 lbs. kale, stems and ribs removed
1 tsp salt
1 small onion, finely diced
1 1/2 tbsp. olive oil
2 garlic cloves, minced
Pinch red pepper flakes
2 tsp. freshly chopped rosemary
1/2 c. dry white wine
1 1/3 c. cooked cannellini beans, rinsed well if canned
Salt and freshly ground black pepper, to taste
Freshly grated Parmesan, optional
In a skillet over high heat, bring 1 quart water to a boil. Add salt and simmer, uncovered, until tender, about 7 to 10 minutes. Drain, reserving cooking water, and chop leaves. In a large skillet over medium-high heat, warm olive oil. Add onions and cook for about 3 minutes. Add garlic, pepper flakes and rosemary and cook 1 minute. Add wine and cook until liquid is reduced to a syrupy sauce. Add beans, prepared kale and enough reserved cooking water to keep mixture loose. Heat through, season with salt and pepper to taste and serve with a dusting of Parmesan, optional.