I love the rustic simplicity of this dish – such simple flavours combine magically to create a super-satisfying, light yet hearty meal.
Serves: 6
INGREDIENTS
200 grams dried cannellini beans
1 bay leaf
1 large sprig rosemary
2 tablespoons olive oil
1 large onion, chopped
1 large leek, trimmed, halved lengthways and sliced
4 cloves garlic, crushed
½ teaspoon chilli flakes
2 bunches Italian cavolo nero (kale), leaves stripped from stems, chopped
400-gram tin chopped peeled tomatoes
⅔ cup white wine
finely grated zest of 1 lemon
⅓ cup finely chopped parsley, plus leaves to garnish
200 grams burrata
2 tablespoons lemon oil
Pantry note: Burrata is a small purse of stretched mozzarella filled with fresh cream and stringy curd.
METHOD
Cover the beans with water and leave to soak for 8 hours.
Drain well and bring to a simmer with at least 2 litres of water.
Add the bay and rosemary and simmer for 1¼–1½ hours or until just tender.
Drain, reserving 1 cup of the cooking water. Add the reserved water to the beans to stop them drying out.
Heat the oil in a large, deep frying pan and cook the onion and leek over a medium heat for 8 minutes. Add the garlic and chilli flakes and cook for 2 minutes, then add the kale. Stir well and cook a further 10 minutes.
Add the tomatoes, wine, lemon zest and cook for 5 minutes, then add the drained beans and cook for a further 5 minutes. Stir through the parsley and serve topped with drained,
torn burrata, a drizzle of lemon oil and the parsley leaves.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!