By Catherine Mallette, The Baltimore Sun
11:13 AM EDT, June 13, 2013
The next time I have a recipe that calls for cooking greens until they are wilted, I'm going to use twice as much as i think I need - and even mix up the greens. I used all the kale from my CSA pick-up this week to make this recipe for Sausages with Kale and White Beans, and I could have used twice as much. I should have thrown in the half bag of remaining spinach, too.
Kale, which is some sort of cousin to collard greens, I believe, is a popular CSA veggie, and yet, I can't remember ever actually choosing to cook with it before. I made this particular recipe, which again comes from Martha Stewart's Everyday Food, after a particularly long day at work and realized that I had failed before I started. The first step was supposed to be to combine prepared kale and garlic in a plastic bag and stick them in the fridge in the morning.
This reminded me of when my son was in 6th grade and remembered that he had 12 science projects due the next day that he was supposed to have been working on all semester. It was the last week of school. That time, we punted, picking out the projects that were doable (some called for growing plants from seed and it was a little late for that) and staying up late to get them done, his godmother and her daughter pitching in to help. This time, too, I punted, skipping that refrigerator step entirely. I imagine it infuses the kale with more flavor, but I assure you, it's not really necessary.
I also failed to cover the saucepan while cooking the kale, and ended up using more water than the recipe called for. It seemed to work. This was a tasty recipe, and I'd definitely make it again.
SAUSAGES WITH KALE AND WHITE BEANS
Bunch of kale, stems removed, leaves torn into pieces
4 garlic cloves, sliced thin
1 1/2 pounds sweet Italian sausages (8 links or so)
2 Tablespoons olive oil
Course salt and ground pepper
1 cup water
1 15-ounce can cannellini beans
2 Tablespoons pinot grigio vinegar
1. Heat broiler. Pierce sausages with a fork in several places. Place on foil lined rimmed baking sheet and cook about 8 to 10 minutes about 4 inches from broiler.
2. While sausages coook, heat olive oil over medium-high heat. Add kale, garlic and 1/2 cup water, salt and pepper to taste. Cook about 8 minutes, stirring. Add up to another 1/2 cup water as needed. Drain and rinse beans, then add to skillet with vinegar. Cook another minute or two until beans are heated.
3. Put beans and kale in a bowl and top with cut-up sausage.
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