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Roasted cherry tomatoes and kale with cannellini beans

Roasted cherry tomatoes and kale with cannellini beans

Okay, here’s the deal: I roasted some kale in the morning. In the evening I made a variation of Rachael Ray’s sherry cherry tomatoes (I did it all on the stovetop and didn’t mess with the oven) and decided to toss in the leftover kale, along with some cannellini beans. The result, served over brown rice, was rather scrumptious. Rather than roasting the kale in advance, however, I think you could safely skip that step and just add fresh kale. You’ll need:

2 tablespoons extra-virgin olive oil
1 bunch fresh kale
1 15-oz. can cannellini beans, rinsed and drained
1 pint cherry tomatoes
1 small onion, finely chopped
3 large cloves garlic, finely chopped
2 tablespoons sherry vinegar or dry sherry wine
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes

Preheat a skillet over medium-high heat. Add oil, garlic, and onions; cook for two or three minutes and then add the tomatoes, tossing them with the oil. Then add the sherry, sugar, pepper flakes, and salt. Toss again and cook for about 15 minutes. Then add the kale and beans and cook for another five minutes or so, or until the tomatoes sort of collapse. Serve over pasta or rice or as a side dish.

Here’s the original recipe from Rachael Ray:

ETA: I used the leftovers the next day. I put them straight from the fridge onto sourdough bread with tuna and it was amazingly good. This is definitely a favorite! (I realize tuna is not vegan, but it is allowed on certain fast days.)


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