Monday, June 20, 2011

Garbanzo Beans and Kale Bake

Now, we enter the phase in which I start to tell you the thrilling tale of how I used up CSA Box #1. I'm just warning you, there were a whole lotta greens in there, so get yourself ready.

This recipe was really good, and suuuuuuuuper easy. You really can't go wrong when there are so few ingredients!

The stuff:
1 onion, quartered and sliced
1 can garbanzo beans (or, white beans) drained and rinsed
4 cloves garlic
a big bunch of kale, rinsed, big stems removed, and chopped
Parmesan cheese- better quality is better, but all I had was the finely grated kind.
(also olive oil, salt, pepper)

What to do with it:
Take a 9x13 pan, dump the beans, onions, and garlic inside. Sprinkle salt and pepper according to taste (although, watch it with the salt, this starts tasting salty fast), and toss with about a tablespoon of olive oil. It might sound like a lot, but all the other ingredients are low calorie, and using olive oil as opposed to something like cooking spray makes a big difference with such a simple dish. Bake the mixture at 400, stirring occasionally, until the beans and onions are lightly browned. With the garlic and onions, it should smell delicious.

Once the beans are brown, put the kale in the pan, and stir it around. It'll shrink a bit, so don't worry if it looks like a lot. Be sure it is mixes well so the onions, beans, garlic, and oil get their flavor on the kale.  Once it's mixed liberally sprinkle the top with Parmesan cheese (if you want it to be vegan, it'd probably taste fine without it). Continue to bake at 400 until the kale is getting a little bit brown, and it seems softened.
This could make a great side dish, although I ate it as a light dinner just as is! It heated up really well for lunch the next day, too. This is definitely going to be a go-to way to cook greens in the future- it comes together quickly, and the ingredients are things that a well-stocked pantry should have on hand. Give it a try!


meh said...

Approximately how long do you bake the beans and the kale for? Thanks! This looks really good.

yellowfish said...

woops! good point... sorry about that! I think I cooked the beans for ~15 minutes- if they were white beans rather than garbanzo beans, it would have been less. Then the kale probably cooked for about 10-15 minutes, and I stirred it around once, turning over the kale and beans, during that time.

nancy said...

I made this tonight. So easy! So delicious! Why stand and stir and saute when you can bake?? Brilliant.

I used white beans and love the creaminess they give to the dish. Used 1/2 red onion and a shallot. Had some pecorino romano so used that instead of parmesan. Thanks for this recipe!

yellowfish said...

I'm so glad you like it!!


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