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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Braised Black Kale with White Beans and Smoked Ham

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Braised Black Kale with White Beans and Smoked Ham Empty Braised Black Kale with White Beans and Smoked Ham

    Post by Lobo Thu 22 Dec 2016, 6:47 pm

    Braised Black Kale with White Beans and Smoked Ham Img68l
    Braised Black Kale with White Beans and Smoked Ham


    Prep Time: 5 minutes
    Cook Time: 13 minutes
    Servings: 4
    High-quality ham contributes a smoky, meaty flavor that mimics long cooking in this quick braise of peppery black kale, or cavalo nero. Creamy, earthy beans and woodsy fresh rosemary combine to create a satisfying dish that can even be served as a main course.


    Ingredients:


    • 1 can (15 oz.) cannellini beans
    • 2 tsp. extra-virgin olive oil
    • 2 garlic cloves, thinly sliced
    • 4 oz. smoked ham such as Black Forest, diced
    • Leaves from 2 bunches black kale, about 1 lb. total, torn into 2-inch pieces
    • 1/2 cup low-sodium chicken broth
    • Pinch of sea salt, plus more, to taste
    • Pinch of freshly ground pepper, plus more, to taste
    • 1/2 tsp. minced fresh rosemary

    Directions:

    Drain the beans, rinse them and drain again.

    In a fry pan over medium-low heat, warm the oil. When the oil is hot, add the garlic and sauté until lightly browned, about 1 minute. Add the ham and sauté for 1 minute more. Add the kale, cover the pan and cook, turning occasionally, until the kale leaves just begin to wilt, 2 to 3 minutes. Add the broth, salt and pepper, and cook until the leaves are just tender and the liquid has almost evaporated, 4 to 5 minutes.

    Add the beans and rosemary to the pan and raise the heat to medium-high. Cook, tossing gently, until the beans are heated through, 2 to 3 minutes.

    Taste and adjust the seasonings and serve immediately. Serves 4.

    Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).
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