Haute Papier is so excited to be participating in a Community Supported Agriculture (CSA) program this year. We did our research when deciding which farm we would go with and in the end chose Great Country Farms in Bluemont, Virginia. Each week we’ll be giving you a peek inside our delivery boxes and sharing a recipe for something we made with the delicious fresh produce. First up is this great saute I made using some of the greens we received this week. I’m a big believer in a diet rich in vegetables and try to keep animal proteins to a minimum – not that I don’t love them, I just try incorporate both fiber and protein into my diet at the same time – which is where the beans come in. This recipe is satisfying enough to have as dinner – add in a crisp, white wine (sauv blanc or sancerre are both perfect) and some crusty bread!
Recipe after the jump… Kale and Cannellini Beans
1 1/2 – 2 pounds kale, ribs removed
salt and freshly ground pepper
1 small onion, finely sliced
1 1/2 tbsp olive oil
2 plump cloves garlic, minced
pinch of red pepper flakes
2 tsp rosemary, chopped
1/2 cup dry white wine
1 1/2 cups canned cannellini beans
Simmer the kale in a few tablespoons of water for 3-5 minutes or until just wilted. Drain and chop leaves.
In a large skillet, saute the onion in the oil with the garlic, pepper flakes and rosemary for about 3 minutes. Add the wine and cook until it’s reduced to a syrupy sauce. Add the beans and kale and heath through. Taste then season with salt and pepper to your liking. Crumble goat cheese on top and serve.