If you don’t want to shallow-blanch the kale, simply sub in a 1-pound bag of frozen kale, thawed.
- 1/4 cup of oil and 12 garlic cloves from Quick "Roasted" Garlic
- 1/2 recipe Shallow-Cooked Winter Greens, using kale
- 2 teaspoons each: minced fresh rosemary, smoked paprika, and finely grated lemon zest
- 1/4 teaspoon hot red pepper flakes
- 1/2 cup broth your choice
- 2 cans (15-16 oz each) white beans, drained (about 3 cups cooked from A Pot of White Beans)
- Salt and ground black pepper
Heat roasted garlic oil and cloves in a large skillet over medium heat. Add greens, rosemary, smoked paprika, pepper flakes; sauté to blend flavors, just a few minutes. Add broth; simmer to further tenderize greens and blend flavors, about 5 minutes longer. Dump greens into food processor and puree. Add beans, lemon zest, and a generous sprinkling of salt and pepper; process until pureed. Taste and adjust seasonings. (Can be covered and refrigerated for at least a week.)