Sorry about the blurriness of the picture, I didn't notice until after the food had been consumed.
This week my personal goal for the Go Local challenge on Living Senses was to find a delicious new recipe to use the kale that is exploding in our garden.
Pan-fried White Beans & Kale
6 oz kale (from the garden)
2 TB olive oil
3 big handfuls cooked white beans
1/3 cup lightly toasted walnuts
2 cloves garlic, minced
1/4 teaspoons kosher salt
1/8 teaspoon ground nutmeg
splash of lemon juice
Wash and chop the kale and set aside. Heat the olive oil and add the beans in a single layer. Stir to coat the beans and then let them sit long enough to brown, about 4 minutes. Flip them to the other side to brown. Beans should be golden and crunchy on the outside. Add the kale to the pan and cook for less than a minute, just long enough to lose a bit of its structure. Stir in walnuts and garlic, wait 10 seconds and then stir in the nutmeg. Wait 10 seconds and stir in the lemon juice. Can dust with Parmesan cheese if you wish.
Verdict: Very tasty and easy. Not a main dish though. We think it would be great with fish.
Note: The green beans are our first batch from the garden, and the lettuce and peas in the salad are also from the garden.