Butter Beans with Leek and Kale

Aug 20

Yield 6

Author Marma Health

(3 cans OR 1-2/3 cups dry) Butter beans, Gigante white beans, canned drained & rinsed OR dried & soaked overnight
(3 tbsp) Unsalted butter or olive oil
(1 large) Leek, white, and light green parts thinly sliced
(3) Garlic cloves, minced
(1) Lemon, zest and juice
(1/2 cup) Optional: dry white wine
(1 cup) Unsalted chicken stock or bone broth
(1 head) Kale, ribs removed, and leaves torn into large pieces
(1 tbsp) Fresh tarragon, chopped fine
(1 Tsp) Fresh thyme, leaves chopped fine
(to taste) Salt and Black Pepper

In a large sauce pot, over medium heat, heat butter or oil.
Add leek and cook until softened, 3-4 minutes.
Add garlic and cook for 1 minute until fragrant.
Stir in canned or soaked beans. If using, pour in white wine and cook for about 5 minutes until the liquid is reduced and the pan is almost dry.
Stir in lemon zest.
Pour in chicken stock or bone broth and cook for 10 minutes.
Add kale and stir into beans, when wilted stir in the tarragon and thyme.
Pour in half of the lemon juice.
Taste and adjust seasoning with salt and black pepper, or more lemon juice if desired.

Butter Coffee