Pan-Fried Giant White Beans with Kale

from Heidi Swanson at Food52.com

submitted by Katherine Koelsch

serves 2 to 4

½ bunch (6 ounces) dinosaur or Lacinato kale, stems removed

2 tablespoons extra-virgin olive oil

2 to 3 big handfuls cooked large white beans (Coronas, Lima or Gigante beans)

¼ teaspoon fine grain sea salt or Kosher salt

⅓ cup (1½ ounces) walnuts, lightly toasted and chopped

1 garlic clove, minced

⅛ teaspoon freshly grated nutmeg

1 tablespoon fresh lemon juice

Zest of 1 lemon

⅓ cup freshly grated Parmesan cheese (optional)

Chop kale. Wash and shake off as much water as possible. Set aside. 

Heat olive oil over medium-high heat in widest skillet you have. Add beans in single layer, gently stirring to coat, then let sit long enough to brown lightly on one side, about 3 or 4 minutes before turning to brown.Turn beans over and cook an additional 3 to 4 minutes, until golden brown and a bit crunchy on outside. Add walnuts, garlic, and nutmeg.

Add the kale and salt to the pan and cook for less a minute, just long enough for kale to lose a bit of its structure. Stir in lemon juice and zest. Add the Parmesan and serve.

Crusty bread and a bottle of wine are always complementary to this dish.

If in the San Francisco Bay Area, beans are obtainable from Rancho Gordo or Rainbow Grocery.