Garlic Beans and Mushrooms and Kale
This hearty, autumnal dish is a balance of creamy and crispy textures that will fill you up and make you feel good. We also like it with paired with a filet of crispy-skinned salmon.
Ingredients
1 lb medium-sized beans (calypso, dappled grey, or cranberry), soaked
5 sprigs thyme, leaves picked (optional)
4 cloves garlic, minced
1 pint mushrooms, roughly chopped
1 bunch kale, leaves stripped and roughly chopped
1 lemon, zest
Method
- In a medium pot, cover the beans with water, bring to a boil, reduce to a simmer, and cook until tender then drain
- In the bean pot, heat a glug of olive oil over low heat and sweat the garlic and thyme with a big pinch of salt until soft and fragrant
- Add the beans to coat
- In a frying pan, heat a glug of olive oil over medium-high heat and sautée the mushrooms with salt and black pepper until cooked through and crispy
- Remove from the pan and add the kale and sautée until wilted add the white wine and cook until reduced until almost dry
- Divvy the beans into serving dishes
- Combine the mushrooms, kale and lemon zest then top the beans with the mixture
