We just have to share this delicious recipe that we adapted recently to make use of a bunch of great seasonal veggies from the local farm. Freeing ourselves from all the kale blanching and in and out of oven steps, we decided to try a "Throw it all in the crock pot version." It turned out so creamy and delicious and had a very different flavor from traditional sauteed kale dishes which we really appreciated. The leftovers kept well in the fridge for several days and tasted just as good reheated.
Ingredients:
1 bunch kale, rinsed and chopped
1 medium onion, quartered and cut into thin slices
1 carrot, chopped
1 rib celery, chopped
4 garlic cloves, minced
3 1/2 cups of prepared beans, try a variety!
6 ounces of tomato paste, reconstituted in 1 cup of water
chopped parsley (about 4 springs worth), thyme (about 2 sprigs), and a bay leaf
1 teaspoon Herbes de Provence
salt and freshly ground pepper
Seriously, just throw it all in the crock pot. Stir it up a bit and then turn on low for 2-3 hours. We used black beans that we had sitting in the fridge looking for a use that had already soaked and cooked to tender. They were yummy. Next time we are going to try white lima beans for a different flavor and to stand out against the dark kale - we used a combination of half a bunch of purple with half a bunch of green winterbor kale for variety.
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