WHITE BEAN AND WINTER GREENS GRATIN
Serves 4.
Adapted from "Greens: A Country Garden Cookbook" by Sibella Kraus
• 1 large bunch winter red kale
• 2 tbsp. extra-virgin olive oil
• 2 cloves garlic, finely chopped
• 1 to 2 slices of pancetta or ham, chopped into 1/2-in, pieces, optional
• 1 c. canned chopped tomatoes, drained
• 1/2 tsp. salt
• 1/4 tsp. dried thyme
• 1 small bay leaf
• 2 (15-oz.) cans cannellini or great Northern beans (3 c.), rinsed and drained
• 1/2 c. chicken broth, plus more as needed
Topping:
• 1 c. fresh bread crumbs
• 1/4 c. extra-virgin olive oil
• 1/8 tsp. salt
Directions
Preheat the oven to 350 degrees. Rinse the kale and shake off excess moisture. Remove the stems from the leaves and discard or compost stems. Stack leaves and cut crosswise into ribbons. In a large pan, heat the oil over medium-high heat and saut the greens, garlic and pancetta, if using, until kale is tender, about 8 to 10 minutes. Remove from heat. Add the drained tomatoes, salt, thyme, bay leaf, drained beans and broth and mix gently so as to avoid breaking the beans. If the mixture seems dry, add a bit more chicken broth. Spoon into an oiled 10-inch round or oval gratin dish and set aside.
To make topping: In a medium bowl, toss the bread crumbs with the olive oil and salt. Spread the topping evenly over the kale and bean mixture and bake for 40 to 50 minutes.
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