Ryan and I have both been so busy this week that I’ve been throwing together tostadas for dinner and eating leftover lasagna for lunch, feeling lucky that we at least had any ingredients in the fridge. Last night I took my girl Katie to dinner at El Camino Real for her birthday and we had some glorious BBQ! (but it still doesn’t compare to our favorite Southern style Sweet Leaf BBQ and corn pudding…)
All these rich eats have left me with a serious hankering for some fresh home cooked veggies! Here’s one of my own recipes for brussels spouts, beans and kale that makes a filling and fresh side dish or single-pot meal for a cold winter night. I think I’ll make this recipe tonight!
What You’ll Need:
1 15 oz can white beans (or navy or cannelloni beans)
1 bunch of kale cut into large pieces
3 tablespoons olive oil
2 tablespoons unsalted butter
1/4 cup currants
1/4 cup toasted, sliced almonds
1 red onion, sliced into half rings
3 cups brussels sprouts, sliced lengthwise or with crosses cut into the base
1/4 teaspoon each cinnamon, cardamom, curry and smoked paprika
drizzle of balsamic vinegar glaze
kosher salt & fresh ground pepper to taste
1. Preheat oven to 350º. Toss kale in olive oil and arrange in a single layer on a baking sheet. sprinkle with a little salt and pepper and bake for 10-12 minutes, until edges are crispy but not brown.
2. Blanch brussels sprouts then sauté in 1 tablespoon butter with cinnamon, cardamom, curry and smoked paprika.
3. While the kale bakes, warm the beans and caramelize onions in a pan with remaining butter over medium low heat.
4. Toss the kale with the beans, currants, caramelized onions, brussels sprouts and a pinch of salt and pepper. drizzle with balsamic vinegar glaze and serve hot.