Steaming Pot of Beans and Greens

Photo by Adam Milliron. Styling by Ana Kelly.

Kate Romane shares some of Black Radish’s best-loved springtime recipes. The season’s tender greens brew up into a magnificent pot of nourishing goodness. All you need to do it…do it!

Serve it up with her delicious Garlic Knots, and her Veggie-Friendly Caesar Salad. Enjoy!

Ingredients

4 cloves garlic, smashed  

½ cup sliced carrot 

¼ cup olive oil 

8 cups water 

2 cans of cannellini beans, rinsed 

½ bunch sage 

½ cup roasted tomato 

Salt, pepper and chili flake, to taste 

3 lemon slices 

2 bunches kale, cleaned and chopped 

Grated Parmesan 

Zest of 1 lemon  

Instructions

Sauté garlic and carrots in olive oil until they begin to brown. Add water, beans, sage, tomato, salt, pepper, chili flakes and lemon slices. Bring to a boil and let simmer for 25 minutes. Add kale and steep till desired doneness. 

Serve with slotted spoon. Sprinkle with Parmesan, zest, more chili and a drizzle of extra virgin olive oil.

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