Ingredients:
- 6 whole kale leaves –you can use way more
- 3 cloves garlic
- 1 Tbs olive oil
- 2 cans cooked white beans rinsed and drained
- 6 oz (1 1/2 cup) grated sharp cheddar cheese—you can use less
- 1 Tbs tamari or soy sauce
- 1/4 tsp white pepper
- salt to taste
- vegetable oil for spraying the casserole dish
- 1/4 cup chopped almonds
Directions:
Preheat oven to 350. Wash kale and remove heavy stems. Blanch in boiling water for 1-2 minutes until it turns bright green. Immediately remove it from water and rinse in ice cold water, drain and allow to cool a little then coarsely chop. Sauté garlic in olive oil for 1-2 minutes. In a large bowl, combine the beans, cooked kale, garlic and oil, cheese, tamari, white pepper and salt. Transfer to a casserole that has been sprayed with vegetable oil and top with almonds. Bake 20 minutes. Serve warm with crusty French bread.
serves4
From Whole Foods Market Cookbook shared by a CSA member