Greens 'n' Beans (Aarti Sequeira) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1/2 cup plus 1 teaspoon extra-virgin olive oil |
1 large bunch kale, leaves stripped off stems |
1 clove garlic, smashed |
1/4 cup whole, skinned almonds |
2 cups loosely packed fresh cilantro leaves and soft stems |
1/4 teaspoon kosher salt |
freshly ground black pepper |
2 tablespoons water |
1 (15-ounce) can great northern beans, drained and rinsed |
Directions:
1. Warm 1 teaspoon of olive oil in a large skillet over medium heat until shimmering.
2. Meanwhile, wash the kale but don't dry the leaves too much. Rip the leaves into smaller pieces if you wish, but I like leaving them whole. Add the kale to the skillet - watch out, it will splutter. Toss with tongs and immediately cover and lower the heat.
3. Meanwhile, make the cilantro pesto. In a small food processor, whizz up the garlic, almonds, cilantro, salt, pepper, remaining 1/2 cup olive oil, and water until smooth.
4. Remove the lid and check the kale; the leaves should be tender. Add the beans and cilantro pesto and toss. Taste and adjust seasonings, and then cook another 5 minutes until warmed through. Serve and feel good about all the greens you're eating!
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