This smoky, garlicky kale and white bean dish will transport your taste buds to Spain. (Courtesy of Laura McCliveley)
spanish people cooking al ajillo Stir-fry the ingredients in hot garlic paprika oil. If you’re into tapas, you’ve probably come across gambas al ajillo, a shrimp dish. Here, the kale is smothered in smoky paprika oil and piled generously on top of white beans slathered with stock. My mom always put a few pieces of chorizo on her white beans, but she also adds smoked paprika to her kale ajillo, which creates the same flavor without the meat. Garnish with freshly grated Manchego cheese and a side of crusty bread for a flavorful, hearty and satisfying meal perfect for a cold night.
The benefit of cooking kale separately from beans is that it stays bright green and al dente. Plus, if you want to mix leftover, juicy beans into a creamy soup topped with homemade croutons (something my mom used to do to trick leftover-hating kids into thinking they were eating a completely different dish) ), it will taste better. , a creamier color than when kale is cooked with beans.
Pimentón ahmado, or smoked Spanish paprika, can be found in the spice section of many major grocery stores, specialty markets, or online. It is usually sold in small metal cans. Essential for a smoky, chorizo-like flavor.
Kale al Ajillo with Spanish white beans
Serves 8 people
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For beans:
1 pound dry white kidney beans (such as navy or albia blancas) soaked overnight
2 tablespoons olive oil
1 large yellow onion (chopped)
4 stalks of celery (finely chopped)
3 large carrots (finely diced)
3 cloves garlic (finely sliced)
6 fresh thyme
1 bay leaf
water or vegetable stock
salt and pepper
For Kale Al Ajillo:
2 tablespoons olive oil
4 cloves garlic
1 teaspoon pimentón aumado (smoked paprika)
1/2 teaspoon red chili flakes (optional)
1 large bunch Tuscan kale, washed and thoroughly dried, then chopped
a little sherry vinegar
Garnish with freshly grated Manchego or Parmesan cheese.
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To make beans, soak white kidney beans overnight in just enough water to cover them. Heat the olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium-low heat. Add onions, celery, carrots and garlic and sauté for 10-15 minutes, until vegetables are very soft and onions are translucent.
Drain the pre-soaked beans and add them to the pot along with the thyme and bay leaves. Pour in enough water or vegetable stock to cover the beans by 1 to 2 inches. Cover and bring to a boil, then reduce heat and simmer for 60 to 90 minutes or until beans are very tender. Season generously with salt and freshly ground black pepper. Discard the thyme sprigs and bay leaves.
To make kale al ajillo, heat olive oil in a large skillet over medium heat. Add the garlic, pimenton, and red pepper flakes and sauté for 30 to 60 seconds or until the garlic begins to turn golden brown. Add the kale quickly (you may need to add the kale in batches, depending on the size of your pan), then add the hot garlic oil and sprinkle with a little salt and pepper. As soon as the kale wilts a little and turns bright green, remove it from the heat and add a little sherry vinegar.
To serve, place the beans in a wide soup bowl and top with a mound of kale with freshly grated Manchego cheese. Enjoy with warm bread.
Laura Mullively, registered dietitian and food writer, is the author of The Berkeley Bowl Cookbook. Follow her @myberkeleybowl and at www.lauramclily.com.