I came up with the recipe last night because I really wanted to make a dish with the Kale left in my refrigerator. I added the white beans for some contrast in texture; the creamy white beans will work well with the crisp and fresh tasting Kale. And guess what? It really did! The combination was unbelievable and the chilli garlic sauce takes it to a whole new level.
2 bunches Kale, Only the leaves stems removed
1 can White beans with it’s liquid
4 cloves garlic, finely chopped
3 serrano chillies, slit lengthwise
2 dried red chillies
1 tsp coriander powder
1 tbsp olive oil
1/2 tsp salt
Heat the oil in a skillet and when it’s moderately hot (not smoking and scalding) add in the Serrano chillies and sautée it for a few seconds. Then add in the garlic and the red chillies and fry for a few more seconds just until the red chillies turn deep red. Make sure u have moderate heat or the garlic will burn.
Add in the white beans with all its liquid to the pan. Add salt and let it cook on medium-high heat for 2 minutes. The bean liquid will combine with the chilli garlic oil to make a thick white sauce with the beans in it. If the bean mixture is too thick and sticking to the bottom of the pan, add a few tablespoons of water to think it out.
Add in the kale to the pan, Mix it well making sure the beans don’t settle to the bottom. Reduce heat to medium-low and cover it. Let it cook for 5-8 minutes until the kale totally wilts. Open and mix again gently without mashing or breaking the beans. Taste for salt and add anymore if needed. Cook it uncovered for another 5-8 minutes adding water if required. Once all the excess liquid in the pan has been absorbed, remove from heat and serve.