Walnut Cannellinni & Kale

This recipe from 101 cookbooks sounded so amazing I could hardly wait to try it! Turned out pretty good (besides the burning at the bottom of the pan, I think I won’t bother with trying to brown the beans next time), a really unique zing that quickly grows addictive! I probably ate half of it myself… good thing my mother cooked some chicken for everyone else!

UPDATE (1/16/11): Made this again without the parmesan, for a milder but still delicious vegan meal. Did miss the parmesan, I have to admit, but beans cooked from scratch are definitely an improvement over canned, and don’t turn to mush! Worked okay over linguine.

UPDATE (12/5/11): Made this again, this time with nutmeg and lemon juice, as called for in the original recipe. Big mistake. To be blunt, the combination of cannelini, lemon, and nutmeg tastes remarkably like vomit. Lesson learned.

Walnut cannellini and kale

1-2 tablespoons oil

2 cloves garlic

1 large bunch kale, rinsed well and thick stem removed, then finely chopped

3 handfuls chopped walnuts

A few splashes vinegar

Generous sprinkle pumpkin pie spice

1 can cannellini beans, drained

Salt, to taste

A few tablespoons parmesan cheese, to taste (optional)

Sauté garlic in oil until it just begins to brown. Stir in kale and cook just until it turns bright green, about a minute, then toss in walnuts, vinegar, beans, and seasonings. Cook a few more minutes until kale is tender, adding a few splashes of water as necessary. Remove from heat, sprinkle with parmesan cheese if desired, and enjoy!

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This entry was posted in Out of the Frypan, Vegan and tagged , . Bookmark the permalink.

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