Fresh shell beans such as cranberry beans and black-eyed peas have a creamy yet dense texture; they are also easier and quicker to prepare than their dried counterparts, since no soaking is required and they cook in a fraction of the time. For this dish, everything is eventually sautéed in the same pan, although a few preliminary steps are required to make the most of the various components. The beans are simmered in an aromatic liquid until tender and infused with hints of cinnamon and herbs, and the kale is blanched to soften its sturdy leaves. If you want to skip this step, shred the kale finely so it will cook more quickly. Or substitute kale with more tender greens, such as escarole, dandelion, or chard, which can go straight into the sauté pan without being shredded or blanched.
Recipe information
Yield
Serves 4
Ingredients
For beans
For kale
Preparation
Step 1
Cook beans Stir together the water, 2 teaspoons salt, the bay leaf, cinnamon, peppercorns, and oregano in a large saucepan. Bring to a boil over medium-high heat, then add beans, and return to a boil. Reduce to a simmer and cook, partially covered, until beans are tender (they should be soft enough to squeeze with your fingers) but not falling apart, 15 to 20 minutes. Drain.
Step 2
Meanwhile, blanch kale Remove tough stems from kale and discard. Cut leaves crosswise into 1-inch strips. Wash well and drain. Bring a large pot of water to a boil. Add 1 tablespoon salt and the kale and cook until wilted and color has intensified, about 1 minute. Drain well.
Step 3
Sauté beans and kale Heat a large skillet over medium-high heat. Add the oil, garlic, and red pepper flakes; cook 20 seconds, stirring constantly. Add the beans and stir well to coat in oil, then add kale and stir to coat. Cook until heated through. Squeeze juice from lemon over kale; stir to combine.
Step 4
Serve Transfer to a serving platter. Drizzle with olive oil and a serve with lemon wedges.
