Kate Romane shares some of Black Radish Kitchen’s best-loved springtime recipes. The season’s tender greens brew up into a magnificent pot of nourishing goodness. All you need to do is…do it!
What’s in Our Steaming Pot of Beans and Greens?
This hearty springtime bean and kale soup is simmered with garlic, carrots, sage, roasted tomato, as well as lemon for bright, nourishing flavor. Finished with Parmesan, lemon zest, and a drizzle of olive oil, it’s a comforting yet refreshing dish perfect for the season.
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Steaming Pot of Beans and Greens
Description
Let this pot of simmering goodness relax you after a long day of work.
Ingredients
Scale
- 4 cloves garlic, smashed
- ½ cup sliced carrot
- ¼ cup olive oil
- 8 cups water
- 2 cans of cannellini beans, rinsed
- ½ bunch sage
- ½ cup roasted tomato
- Salt, pepper and chili flake, to taste
- 3 lemon slices
- 2 bunches kale, cleaned and chopped
- Grated Parmesan
- Zest of 1 lemon
Instructions
- Sauté garlic and carrots in olive oil until they begin to brown. Add water, beans, sage, tomato, salt, pepper, chili flakes and lemon slices. Bring to a boil and let simmer for 25 minutes. Add kale and steep till desired doneness.
- Serve with slotted spoon. Sprinkle with Parmesan, zest, more chili and a drizzle of extra virgin olive oil.
Recipe by Kate Romane
Styling by Ana Kelly
Photo by Adam Milliron
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