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I hope you enjoy!!!!
HERE IS THE RECIPE:
Tuscan Cannellini beans with caramelized onion, rosemary and roasted kale.
Ingredients:
2 cans of cannellini beans, drained
1 small onion or 2 shallots, diced
4 sprigs fresh rosemary
1/2 bag of chopped kale
3 TBS balsamic or red wine vinegar
1/2 cup olive oil
1/2 lemon
Salt
Pepper
Chicken or vegetable broth as needed
Chopped fresh parsley for garnish
Directions:
In a large saucepan or skillet heat enough olive oil to cover the bottom of your pan.
Toss in 2 sprigs of fresh rosemary coarsely torn (stems removed) (you can substitute 2 tbsp. of dried rosemary)
Add the chopped onion or shallot. Turn heat up and let the onion brown, being careful to not burn it.
You want it “Brown but not burnt” – play with the heat.
Turn the flame down a little and add your beans and a splash of balsamic vinegar (3 or 4 TBS.)
Let them cook, you can add broth if they start to dry out.
They should cook 7-10 minutes.
Once you add the beans, preheat broiler to “High” or turn oven up to 500.
Take a sheet pan and cover it with aluminum foil or parchment.
Spread chopped kale on your sheet pan in a generous but single layer (I used about 1/3 of a bag.)
Generously douse with olive oil (about ¼ cup), sprinkle with salt, squeeze ½ lemon. Toss with your hands (or TONGS.)
Place under the broiler for about 3-4 minutes. Once again, you want them “Brown but no burnt.”
To serve, place a scoop of beans on one side of plate and a scoop of kale on the other and garnish (optional) with chopped fresh parsley.
BUON APPETITO!!
Music: “Baby Smokers” by Jonathan Pointer