Sun 23 Mar 2025

Halloumi Wraps with Hot Honey

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This wrap from Evergreen Kitchen is fresh and delicious. Make the cilantro yogurt sauce and set aside. Prepare your wrap topping and then sear the halloumi on both sides. Toss the halloumi with honey and hot sauce. Spread some sauce on a wrap, add the veggies and halloumi, drizzle with more sauce and wrap tightly to serve.

Avoiding Additives and Preservatives

I used President’s Choice organic flour wraps, organic yogurt and halloumi cheese. I also used pure honey, freshly squeezed lime juice and Nature Value sriracha.

Halloumi wraps with hot honey

Ingredients:

Cilantro yogurt sauce

¾ cup (187.5 ml) plain Greek yogurt

¼ avocado (use the rest of the avocado for topping)

½ cup (125 ml) fresh cilantro

1 small clove garlic

½ to 1 jalapeno pepper, cored and chopped

½ teaspoon (2.5 ml) fine sea salt

Halloumi with hot honey

1 tablespoon (15 ml) extra-virgin olive oil

8.8 oz (250 g) sliced Halloumi cheese (¼-inch/0.5cm thick)

2 tablespoons (30 ml) honey

1 teaspoon (5 ml) Mexican-style hot sauce or sriracha

1 tablespoon (15 ml) fresh lime juice

Other

4 (10- to 12-inch/25- to 30-cm) flour wraps

Vegetable toppings (sliced avocado, cucumber, tomatoes, lettuce, etc.)

Preparation:

To a food processor (or blender), add yogurt, avocado, cilantro, garlic, jalapeno pepper and fine sea salt. Blend until smooth. Set aside.

In a large nonstick skillet, warm extra-virgin olive oil over medium heat. Arrange sliced Halloumi cheese in a single layer, then cook until both sides are golden-brown, about 2 minutes per side.

Meanwhile, in a small bowl, combine honey and hot sauce. Reduce heat to low, then drizzle hot honey over the halloumi. Toss to coat, then cook for 1 to 2 minutes until honey is bubbling. Stir in fresh lime juice and toss to coat both sides of halloumi. Then, remove skillet from heat.

Spread some cilantro yogurt sauce on 4 flour wraps. Slice the remaining avocado (left over from making the sauce). Scatter sliced avocado and your desired vegetable toppings (such as lettuce, tomato, cucumber). Top with the seared halloumi. Drizzle with more sauce, then roll each wrap tightly. Serves 4.

From Evergreen Kitchen

 

Sun 16 Mar 2025

Steak au Poivre for Two

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If you are planning a special dinner for two, try this steak au poivre from NYT Cooking. Crush peppercorns and dredge the steak in them. Sear the steak on both sides and finish cooking in the oven. Set the steak aside to rest. In the same skillet, cook the shallot, add the cognac, reduce the sauce and then add the stock. When the sauce has thickened, remove from heat, add the butter and cream and season. Slice the steak and serve with the sauce.

Avoiding Additives and Preservatives

I used Better Than Bouillon chicken paste for the stock and butter that did not contain colour.

Sear the steak on both sides before finishing in the oven

Add shallot, Cognac and stock to skillet

Add butter and cream

Drizzle sauce on steak slices and serve

Ingredients:

1 large (1½-inch/3.8-cm thick) boneless rib-eye (or strip) steak

3 scant tablespoons (45 ml) whole black peppercorns

Kosher salt (such as Diamond Crystal)

2 tablespoons (30 ml) canola or vegetable oil

3 tablespoons (45 ml) minced shallot (ideally as finely minced as possible)

¼ cup (60 ml) Cognac or brandy

¾ cup (180 m) chicken stock

2 tablespoons (30 ml) unsalted butter, at room temperature

1 to 2 tablespoons (15 to 30 ml) heavy cream (optional)

Preparation:

Remove the meat from the fridge and let sit for 20 minutes.

Prepare your peppercorns: Set your peppercorns on a cutting board and, little by little, using the flat side of a large chef’s knife, press a small cluster of peppercorns until they’re crushed. You can also crush the peppercorns in a mortar and pestle. Transfer to a pie dish or similar vessel.

Lightly season both sides of the meat with about ¾ teaspoon (3.75 ml) salt total. Be conservative, as you’ll be preparing a pan sauce from the meat drippings later, and you can always add salt then. Dredge the meat in the peppercorns, coating both sides.

Heat the oven to 425 degrees F (218 C), then heat the oil in a large cast-iron skillet over medium-high. Once the oil is rippling hot — it should sputter if you flick a peppercorn into it — place the meat in the pan and brown on both flat sides, about 4 minutes per side. If you have a sizable fat cap — a thick layer of white, chewy fat — on either of the smaller sides, sear them off until browned, 30 seconds to 1 minute per side. If possible, take the temperature of your meat before adding it to the oven, so you have a sense of how long it’ll need to cook.

Transfer the pan to the oven and cook to desired doneness, about 3 minutes for medium-rare (the temperature should be about 132 degrees F/55 degrees C). Remove the pan from the oven and transfer the meat to a cutting board to rest.

Add the shallot to the skillet and cook over medium-high until softened, stirring frequently, about 1 minute. Turn off the burner, then pull the hot skillet off the heat. Add the Cognac. If the reaction between the heat and alcohol produce a flame, don’t panic! It will subside in a minute.

Return to the stovetop, stir to deglaze and cook over medium-high 1 to 2 minutes, until the liquid evaporates. Add the stock and cook until thickened and saucy, 6 to 8 minutes.

When the sauce is almost done reducing, slice the steak crosswise into ½-inch slices.

Once the sauce has reduced until thick enough to coat a spoon, pull it off the heat. Whisk in the butter, then the heavy cream (if using) and season with salt and pepper. Drizzle the sauce on a serving plate and transfer the steak on top. Serve immediately. Serves 2.

From NYT Cooking

 

Sun 9 Mar 2025

Creamy, Spicy Tomato Beans with Greens

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This recipe from NYT Cooking tops a delicious bean-tomato dish with arugula dressed in a lemony vinaigrette and tossed with bread crumbs. Season the panko and toast it for a few minutes. Set aside, wipe out the skillet and cook the onion, garlic and red pepper flakes. Add tomato paste, beans, cream, sun-dried tomatoes and water and simmer for a few minutes. Add cheese and season. While the beans simmer, toss the arugula with the vinaigrette, panko and cheese. Serve the beans topped with the dressed arugula.

Avoiding Additives and Preservatives

Most brands of panko are additive-free. Check the red pepper flakes and cheese to make sure they don’t contain colour or anti-caking agents. I used No Name tomato paste and Savor sun-dried tomatoes, which are additive-free. Blue Menu beans are additive-free, or you could soak and cook 1 cup of dried beans.

Creamy, spicy tomato beans with greens

Ingredients:

6 tablespoons (90 ml) olive oil

2/3 cup (165 ml) panko bread crumbs

Salt and black pepper

1 medium yellow onion, minced

4 garlic cloves, minced

½ teaspoon (2.5 ml) crushed red pepper

1/3 cup (82.5 ml) tomato paste

2 (14-ounce/414-ml) cans cannellini beans or other creamy white beans, rinsed

1 cup (250 ml) heavy cream

½ cup (125 ml) chopped jarred sun-dried tomatoes in oil

2/3 cup (165 ml) finely grated Pecorino or Parmesan

4 packed cups (1L) baby arugula

2 teaspoons (10 ml) finely grated lemon zest plus 4 teaspoons (20 ml) juice (from 1 lemon)

Toasted bread (optional), for serving

Preparation:

In a medium skillet, heat 2 tablespoons (30 ml) olive oil over medium. Stir in the panko, season with salt and pepper, and cook, stirring frequently and shaking the pan, until toasted and golden, about 3 minutes. Transfer seasoned panko to a paper-towel lined plate, then wipe out the skillet.

Add another 2 tablespoons (30 ml) olive oil to the skillet and heat over medium. Add the onion, garlic and crushed red pepper, season with salt and pepper, and cook, stirring frequently, until softened, about 4 minutes.

Add the tomato paste and stir until darkened and mixture is combined, about 3 minutes.

Stir in beans, heavy cream, sun-dried tomatoes and 1/3 cup (82.5 ml) water, and simmer, stirring occasionally, until flavours meld, about 5 minutes. Stir in half the cheese, then season to taste with salt and pepper.

In a medium bowl, toss the arugula with the seasoned panko, lemon zest and juice, plus the remaining 1/3 cup (82.5 ml) cheese and 2 tablespoons (30 ml) olive oil; season with salt and pepper. Pile the greens at the centre of the bean mixture. Serve with toasted bread, if desired. Serves 4.

From NYT Cooking

 

Sun 2 Mar 2025

Paprika Chicken and Potatoes

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If you need to get dinner on the table in a hurry, try this sheet-pan meal from NYT Cooking. Combine mayonnaise and paprika, set some aside and toss the chicken with the rest. Slice mini potatoes, toss with oil and spices and place on sheet pan. Place the chicken on top and roast for 20-25 minutes. Add oil and lemon juice to the reserved mayo. Garnish the cooked chicken and potatoes with parsley and serve with the mayo.

Avoiding Additives and Preservatives

I used Hellmann’s mayonnaise and sweetened it with a little sugar and rice vinegar (Marukan brand). Check the paprika to make sure it doesn’t contain colour or anti-caking agents. Use freshly squeezed lime juice.

Paprika chicken and potatoes

Ingredients:

½ cup (125 ml) mayonnaise (preferably a sweeter one, like Kewpie)

1 tablespoon (15 ml) plus 1 teaspoon (5 ml) smoked paprika

1 ½ pounds (680 g) boneless, skinless chicken thighs, cut into 2-inch (5-cm) pieces

Salt and freshly cracked black pepper

1 ½ pounds (680 g) baby potatoes, cut lengthwise into 1/8-inch-thick (0.3-cm-thick) slices

3 tablespoons (45 ml) olive oil

1 lime, halved

2 tablespoons (30 ml) chopped parsley leaves and tender stems

Preparation:

Heat the oven to 400 degrees F (204 C).

In a large mixing bowl, combine the mayonnaise and 1 tablespoon (15 ml) paprika. Scoop out ¼ cup (60 ml) and place into a small bowl. Season the chicken all over with salt and pepper. Add to the large mixing bowl, stir to coat and set aside.

Add the sliced potatoes to a large sheet pan, drizzle with 2 tablespoons (30 ml) of oil and season with salt and the remaining 1 teaspoon (5 ml) paprika. Toss to coat and spread in an even layer, setting thicker potato slices near the edges where it is hotter. Place the chicken on top of the potatoes in an even layer.

Roast until the chicken is cooked through and potatoes are tender, 20 to 25 minutes.

While the chicken is cooking, add the remaining 1 tablespoon (15 ml) olive oil and squeeze the juice from one lime half into the small bowl with the reserved paprika mayonnaise; stir to combine. Season to taste with salt and more lime juice and set aside in the fridge until ready to serve.

Garnish the cooked chicken and potatoes with the parsley and serve with the paprika mayonnaise for dipping. Serves 4.

From NYT Cooking

 

Sun 23 Feb 2025

Spice Braised Lamb Shanks

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These braised lamb shanks from Lucy Waverman are delicious and can be made ahead. Rub shanks with spices, brown and set aside. Sauté the vegetables, more spices, red wine, vinegar, stock, tomato paste and bay leaf and then bring to a boil. Return meat to pan and bake for 2 to 2 ½ hours. At this point, you can puree the sauce while baking the shanks for another 15 minutes. Reheat the sauce and the shanks together. To make ahead, refrigerate for up to a day before reheating.

Avoiding Additives and Preservatives

Make sure the spices don’t contain colour or anti-caking agents. I used Acetaia La Bonissma balsamic vinegar which has no added sulfites, a wine from Frogpond Farm with a sulfite level below 10 parts per million, Better Than Bouillon chicken paste for the stock and Simple tomato paste.

Spice braised lamb shanks

Ingredients:

1 teaspoon (5 ml) ground cumin

1 teaspoon (5 ml) ground ginger

1 teaspoon (5 ml) paprika

½ teaspoon (2.5 ml) cinnamon

½ teaspoon (2.5 ml) cayenne

3 tablespoons (45 ml) olive oil

4 lamb shanks

Salt and freshly ground pepper

1 cup (250 ml) chopped onion

½ cup (125 ml) chopped carrot

½ cup (125 ml) chopped celery

2 teaspoons (10 ml) chopped garlic

1 teaspoon (5 ml) dried rosemary

1 teaspoon (5 ml) dried thyme

1 cup (250 ml) red wine

1 tablespoon (15 ml) balsamic vinegar

2½ cups (625 ml) beef or chicken stock, home-made or low-sodium

1 tablespoon (15 ml) tomato paste

1 bay leaf

Preparation:

Preheat oven to 300 F (149 C). Combine cumin, ginger, coriander, paprika, cinnamon and cayenne. Rub shanks with 2 teaspoons (10 ml) spice mixture.

Heat 2 tablespoons (30 ml) oil in skillet or Dutch oven on medium-high heat. Brown lamb shanks in batches on all sides, about 2 minutes per side. Season with salt and pepper. Reserve. Wipe out pan and add remaining oil. Reduce heat to medium.

Add onion, carrot, celery and garlic. Sauté until onion browns slightly, about 5 minutes. Add reserved spice mixture, rosemary and thyme and sauté for 30 seconds. Add red wine and bring to boil. Add balsamic, stock, tomato paste and bay leaf and bring to a boil. Return meat to pan.

Bake for 2 to 2½ hours or until meat is tender. Remove meat and reserve. Discard the bay leaf and puree the stock and vegetables in a food processor or blender. Return sauce to pan. Place pan on stove over high heat and reduce until sauce lightly coats a spoon. Meanwhile, place the shanks on a baking sheet and bake at 400 F for 15 minutes. Return to pot.

When ready to use, simmer sauce and lamb together for 15 minutes or until reheated. Serves 4. To make ahead, refrigerate the vegetable-stock mixture and shanks separately for up to a day. Remove fat from vegetable-stock mixture, puree and reheat. Add the shanks to the sauce and simmer until they are reheated.

From Lucy Waverman

 

Sun 16 Feb 2025

French Onion Soup

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On a cold and snowy night, there’s nothing like a steaming bowl of French onion soup to warm you up. This recipe from NYT Cooking takes some time, but the result are worth it. Thinly slice onions (a mandoline slicer or slicing blade of a food processor work well) and caramelize them until wilted, tender and deep brown. Meanwhile, warm the stock. Once the onions are caramelized, add wine, sherry and flour. Add the broth, season and boil for 10 minutes. Ladle the soup into oven-proof bowls, place a slice of crusty bread on each bowl and top with grated cheese. Keeping a careful eye on the oven, broil for a few minutes until the cheese melts and browns. Cook’s note: I used chicken stock instead of beef stock and red wine vinegar instead of sherry.

Avoiding Additives and Preservatives

Make sure the butter and cheese do not contain colour or preservatives. I used Better Than Bouillon chicken paste for the stock, Eden Organic red wine vinegar instead of sherry and a red wine from Frogpond Farm that had a sulfite count below 10 parts per million. Ace Bakery bread is usually free of additives and preservatives.

French onion soup

Ingredients:

3 tablespoons (45 ml) unsalted butter

3 to 4 large red or yellow onions (about 3 pounds/1.36 kg), peeled and thinly sliced

¾ teaspoon (3.75 ml) kosher salt, plus more to taste

2 quarts (2 L) beef stock

1 cup (250 ml) dry white wine

1 tablespoon (15 ml) dry sherry

1 tablespoon (15 ml) all-purpose flour

½ teaspoon (2.5 ml) black pepper, plus more to taste

6 to 12 (½-inch/1.25-cm) slices French bread

1 ½ cups (375 ml) grated Gruyère cheese

Preparation:

Melt butter in a heavy Dutch oven over medium heat. Add onions and ½ teaspoon (2.5 ml) salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.

Meanwhile, warm broth in a saucepan over low heat.

Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.

Slowly add warm broth, ¼ teaspoon (1.25 ml) salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.

Heat the broiler and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles and cover top with bread slices. Sprinkle each casserole generously with Gruyère.

Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately. Serves 6.

From NYT Cooking

 

Sun 9 Feb 2025

Ribollita

Posted by Recipe Sleuth under New Finds
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This hearty soup from Food and Wine is perfect for a winter supper. Soften vegetables, add seasoning, tomatoes and wine and simmer for about 10 minutes. Stir in stock, bread, kale and Parmesan rind and cook for another 10 minutes. Stir in mashed beans, whole beans and seasoning and cook for another 10 minutes. Serve drizzled with olive oil and sprinkled with grated Parmesan.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used Unico tomatoes, Better Than Bouillon chicken stock paste and a wine from Frogpond Farm with a sulfite level of less than 10 parts per million. Ace Bakery bread is usually free of additives. Unico or Blue Menu beans are additive free; you could also soak and cook ¾ cup (187.5 ml) of dried cannellini beans. Genuine Parmesan is additive-free; look for the name stamped on the rind.

Ribollita

Ingredients:

½ cup (125 ml) extra-virgin olive oil, plus more for drizzling

1 large yellow onion, finely chopped (about 2 ½ cups/625 ml)

1 large carrot, peeled and finely chopped (about 1 cup/250 ml)

1 celery stalk, finely chopped (about ½ cup)

2 teaspoons (10 ml) kosher salt, divided, plus more to taste

8 garlic cloves, finely chopped (about ¼ cup/60 ml)

¼ teaspoon (1.25 ml) crushed red pepper (optional)

1 (15-ounce/425 g) can crushed tomatoes (preferably San Marzano)

1 cup (250 ml) unoaked dry white wine

9 cups (2.25 L) chicken stock or water, divided

3 rustic country bread slices (½ inch/1.25-cm thick), crusts discarded, cut into ½-inch/1.25-cm cubes

1 large bunch kale, stemmed and cut into 1-inch (2.54-cm) pieces

1 Parmesan cheese rind (optional)

2 (15-ounce/425 g) cans cannellini beans, drained and rinsed, divided

Black pepper, to taste

Grated Parmesan cheese, for garnish

Preparation:

Heat oil in a large Dutch oven over medium. Stir in onion, carrot, celery, and 1 teaspoon (5 ml) salt. Cook, stirring often and scraping bottom of pot, until vegetables are softened, about 10 minutes. Increase heat to medium-high; cook, stirring often, until vegetables start to caramelize, about 5 minutes.

Stir in garlic and crushed red pepper (if using); cook, stirring constantly, until fragrant, about 1 minute. Add crushed tomatoes and wine; cook, stirring occasionally to scrape up any browned bits from bottom of pot, until mixture is reduced to a jamlike consistency, about 10 minutes.

Stir in 8 cups (2 L) chicken stock, bread, kale, and Parmesan rind (if using) until well combined. Gently boil over medium-high until kale is tender and bread is almost dissolved, about 10 minutes.

Meanwhile, mash 1 cup (250 ml) beans with remaining 1 cup (250 ml) chicken stock in a medium bowl using a fork. Add bean puree, remaining about 2 cups (500 ml) beans, and remaining 1 teaspoon (5 ml) salt to Dutch oven; gently boil until beans are tender, about 10 minutes. Season to taste with black pepper and additional salt.

Divide soup evenly among serving bowls; drizzle with olive oil, and sprinkle with grated Parmesan. Serves 8.

From Food and Wine

 

Sun 2 Feb 2025

Green Bean and Olive Salad

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This salad from Canadian Living is a great side dish for fish or grilled meat. Blanch the beans and make the dressing. Place beans, olives, sun-dried tomatoes, red onion and goat cheese on a serving dish, drizzle with dressing and serve with the remaining dressing on the side.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice and pure honey. Check the oregano to make sure it does not contain colour or anti caking agents. I used Savor olives, Savor sun-dried tomatoes and President’s Choice goat cheese.

Green bean and olive salad

Ingredients:

1 lb (454 g) green beans, trimmed and halved

¼ cup (60 ml) olive oil

2 tbsp (30 ml) lemon juice

1 clove garlic, finely minced

1 tsp (5 ml) liquid honey

½ tsp (2.5 ml) dried oregano

2/3 cup (165 ml) pitted Kalamata olives

2/3 cup (165 ml) thinly sliced sun-dried tomatoes

1/3 cup (82.5 ml) thinly sliced red onion

1/3 cup (82.5 ml) crumbled firm goat cheese

Salt and pepper

Preparation:

Blanch beans in a pan of boiling salted water for 2-5 minutes; plunge in bowl of ice water for 3 minutes and then drain.

In bowl, whisk together oil, lemon juice, garlic, honey and oregano.

Arrange green beans, olives, sun-dried tomatoes, red onion and goal cheese on serving plate; drizzle with some of the dressing.

Season with salt and pepper; serve with remaining dressing. Serves 4.

From Canadian Living

 

Sun 26 Jan 2025

Penne Arrabiata

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This recipe from Ina Garten is a delicious take on an Italian favourite. Lightly cook garlic cloves and then roughly chop them with canned tomatoes in a food processor. Put the mixture back in the pot and add oil, fennel seed, red pepper flakes wine and seasoning. Simmer for a half hour, stir in basil and keep warm. Meanwhile, cook the penne until it is barely al dente. Add the cooked pasta and a little pasta water to the sauce. Serve sprinkled with basil and cheese.

Avoiding Additives and Preservatives

Check the dried spices to be sure they don’t contain colour or anti-caking agents. I used Unico tomatoes and a red wine from Frogpond Farm with a sulfite content below 10 parts per million. Genuine Parmesan is free of additives; the name will be stamped on the rind.

Simmer the sauce for 30 minutes before adding cooked pasta

Penne arrabiata

Ingredients:

2/3 cup (165 ml) good olive oil

1 cup (250 ml) whole peeled garlic cloves (24 cloves)

2 (28-ounce/796 ml) cans whole peeled tomatoes

2 teaspoons (10 ml) whole fennel seeds, chopped

1 teaspoon (5 ml) crushed red pepper flakes

1/3 cup (82.5 ml) dry red wine, such as Chianti

Kosher salt and freshly ground black pepper

¼ cup (60 ml) julienned fresh basil leaves, plus extra for serving

1 pound (454 g) dry penne rigate

Freshly grated Parmesan cheese, for serving

Preparation:

In a medium (10-inch/25-cm) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.

Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they’re roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.

Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons (30 ml) kosher salt and the penne and cook according to the directions of the package.

Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with ¼ cup (60 ml) of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot. Serves 4-6.

From Ina Garten

 

Sun 19 Jan 2025

One-Pot Italian Sausages with White Beans and Kale

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This one-pot recipe from America’s Test Kitchen is perfect for supper on a cold winter night. Puree beans, tomatoes, juice and broth until smooth. Brown sausages and set aside. Cook onion, garlic, puree mixture, kale, tomatoes and seasoning. Add more beans, return the sausages to the pot and cook for about 10 minutes. Season and serve with crust bread.

Avoiding Additives and Preservatives

Blue Menu beans are additive-free, or you could soak and cook ¾ cup (187.5 ml) dried beans. Unico tomatoes are free of additives. I used Better Than Bouillon paste for the broth and Free From hot Italian sausages.

One-pot Italian sausages with white beans and kale

Ingredients:

2 (15-ounce/425 g) cans cannellini beans, rinsed

1 (28-ounce/794 g) can diced tomatoes, drained with juice reserved

1 cup (250 ml) chicken broth

2 tablespoons (30 ml) extra-virgin olive oil

1 pound (454 g) sweet or hot Italian sausage, pricked all over with fork

1 onion, chopped fine

3 garlic cloves, minced

1 pound (454 g) kale, stemmed and chopped

Salt and pepper

Preparation:

Puree ½ cup (125 ml) beans, ½ cup (125 ml) tomatoes, reserved tomato juice, and chicken broth in food processor until smooth, about 30 seconds.

Heat oil in Dutch oven over medium heat until shimmering. Add sausages and brown on all sides, about 5 minutes; transfer to plate.

Add onion to fat left in pot and cook until softened, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomato puree mixture, kale, remaining drained tomatoes, and ¼ teaspoon (1.25 ml) salt, scraping up any browned bits. Cover and simmer, stirring occasionally, until kale is wilted and tender, about 15 minutes.

Stir in remaining beans, then nestle browned sausages and any accumulated juices into pot. Cover and simmer until sausages register 160 degrees F (71 degrees C) and sauce is thickened slightly, about 10 minutes. Season with salt and pepper to taste and serve. Serve with crusty bread. Serves 4.

From America’s Test Kitchen

 

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