Slow Cooked Kale, Cannellini and Shiitake
This concoction is simple, healthy, and completely satisfying. It does double duty as both a side or one-pot meal. Use a nice crusty bread to sop up the broth - you won't want to leave any behind!
2 bunches of flowering kale, tough stems removed
1 small onion or 1 bunch green onions
4 cloves garlic
2 Tbsp. extra-virgin olive oil
4 c. vegetable stock
1 can cannellini beans, drained and rinsed
2 c. sliced Shiitake caps
½ c. sliced almonds
Salt and pepper
A pinch red pepper flakes
Heat the olive oil in a pot and add garlic and onions. Add the mushrooms after a few minutes and cook until tender. Add the stock, beans, and kale. Cover and simmer for about 30 minutes. Check the kale - it should be tender but not falling apart. Add the red pepper flakes, parsley and almonds, simmer a few more minutes and then add salt and pepper to taste and sprinkle with Parmesan.