Yesterday for dinner: deconstructing a favorite tuscan dish of cavolo nero and beans. I made fagioli al fiasco and served them on top of roasted black kale. With a can of sardines and some eggplant caviar it was a very nice light dinner.
If you search the web there are plenty of recipes for roasted kale though i think the version in Food&Wine magazine is the best: Preheat the oven to 400F, cut out ribs from the leaves, arrange the leaves on the baking sheet, sprinkle with salt and drizzle with olive oil. If the cabbage is in one layer it should be done in 10mins. Chop and servce warm. Just be aware that a standard bunch is barely enough for 2 people.
And i finally found a perfect recipe for fagioli al fiasco: it is based on Aliza Green’s Beans book. She calls for fresh cranberry beans but after several attempts i think i got it right. Soak 1cup of beans ( i used Rancho Gordo’s Yellow Eye) in 3cups of water. Preheat the oven to 325F. Put beans and soaking water in to a earthenware pot, add several sage leaves, 3 fat garlic cloves, 1/2 cup of olive oil and some arbol chiles broken in half. Slowly heat the pot stovetop: heat the lid in the oven in the meantime.When the water is nearly boiling, cover the pot, put it in the oven and reduce the temp to 275F. Depending on how fresh the beans are they can be ready in less than 2 hours.