Warm Hominy Salad
Rancho Gordo / Cavallo Point Chocolate Chip Cookies

Kale with White Beans

I came across the ever lovely Heidi Swanson's post about a kale and rice bowl and thought it sounded very smart. And inspiring. So I made up my own. 


While the rice cooked (brown, natch!), I sauteed some onion and garlic in a clay cazuela and when they were translucent, I threw in a cleaned, trimmed, wet bunch of dinosaur kale. Then I added about a cup of white bean leftovers, which were almost a puree as they were the very bottom of the batch. This cooked down and proved to be a fine match for the rice. A great weeknight meal. 



Sauteed kale or chard, with onion and garlic and some red pepper flakes, and white beans ( hoping runner cannellinis come back soon.), is a staple in my kitchen. Serve it atop a thick toasted piece of good bread. Maybe add an egg, poached or fried.

Easy and oh-so-good.

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