Kale with Red Beans, Cilantro and Feta Cheese
1½ cups dried red kidney beans (soaked for 4 hours or overnight)
2 bay leaves
½ tsp thyme leaves
1 white onion (finely diced)
1 large bunch of kale
2 tbsp olive oil (plus extra to finish)
¾ cup chopped cilantro
3 oz feta cheese (crumbled)
1. Drain the beans, cover them with plenty of cold water, and bring to a boil. Remove any scum that rises to the surface, then add the bay leaves, thyme leaves, 1½ tsp salt, and all but ½ of the onion. Lower the heat and simmer until tender, about 1½ hours.
2. Slice the kale leaves from their stems with a knife. Chop coarsely into 1 or 2 inch pieces and rinse well. Bring a few quarts water to a boil; add salt and the kale. Simmer until tender, 5 to 7 minutes, then pour into a colander to drain.
3. Heat the oil in a wide skillet. Add the remaining ½ cup onion and ½ cup of the cilantro. Cook over medium heat until the onion has softened, about 10 minutes, then add the kale and the beans with enough of the cooking liquid so that there’s plenty of sauce. Simmer together for at least 10 minutes, then serve garnished with crumbled feta cheese and the remaining cilantro.
Recipe from: Local Flavors by Deborah Madison