Quick Braised Kale with White Beans and Rosemary
You can’t get much simpler for a holiday side than this rustic Italian-inspired kale dish. And, oh how deliciously fragrant it is! Your dinner guests will be transfixed by the 1, 2, 3 combo of fennel, white wine and fresh rosemary. This dish pairs beautifully with lamb, and any roasted poultry or whole white fish for a slightly non-traditional take on a special occasion meal.
- 1 bunch Josie’s Organics green kale, center rib removed, leaves cut into 1-inch pieces
- 3 Tablespoons olive oil
- 1 bulb Josie's Organics fennel, trimmed, cored and thinly sliced lengthwise
- 1 large sweet onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 2 cups low sodium chicken or vegetable broth
- 1 cup white wine
- 1 15-oz. can cannellini or Northern beans
- Leaves from 3 sprigs of rosemary, plus 1-2 springs for garnish
- Kosher salt and fresh cracked black pepper to taste
In a Dutch oven on the stove top, heat olive oil on medium-high. Add fennel, onion and garlic, stirring occasionally until soft and translucent, about 10 minutes.
With tongs, place kale in the pot. Add broth and white wine. Cook until kale is wilted, about 5 minutes, yet still bright green. Fold in white beans and fresh rosemary. Heat through for 3-4 minutes.
Transfer to a large platter with tongs. Spoon a ¼ – ½ cup liquid over top. Season with salt and pepper. Garnish with fresh rosemary branches. Serve immediately.
Dress it Up
This dish makes every day dinners as well as special meals a little fancier, but to really make a meal merry you can add Meyer lemon or truffle oil. Lightly drizzle braised kale with one of these fine finishing oils—it doesn’t take much!—and dust with Maldon salt. Or, spoon a few bits of Meyer lemon relish on top before serving.