Especially
the part about the kale — that made my day!
Not exact matches
1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green
parts sliced (
about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped
kale leaves (
about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves
This recipe is all
about three separate
parts that are tossed together in the end: The
kale pesto, the whole wheat pasta, and the amazing garbanzo / veggie mixture.
Extra Virgin Olive Oil 3 medium leeks, white and light green
parts only 3 1/2 cups potatoes, peeled + chopped Sea salt + pepper 6 cups low sodium organic vegetable stock, or homemade 1 bunch curly
kale,
about 6 stalks 2 handfuls each fresh flat leaf parsley + chervil Zest + juice of one organic lemon
She's already talking
about serving those scary black beans in an entree next year, making grass - fed beef a regular
part of the menu and — don't tell the kids — tucking local
kale into the lasagna.
Don't skip the
part about massaging your
kale — it only takes two minutes and really does make a difference in the texture of the salad.