%20(2).png)
I can imagine this dish being served family style at The Summer Breeze Terrace restaurant. Kale & leeks are in season right now, and I wanted to share this super easy and hearty recipe that goes great as a side to just about anything. My kids like to scoop it onto a nice crusty loaf of bread and drizzle with olive oil for a delicious lunch or late afternoon snack. If you can, hit up your local farmers market to pick up the kale and leeks!
Preheat oven to 400
Slice and wash 2 leeks; Remove stems from 2 bunches of kale, tear leaves and wash
Heat 1 Tbsn olive oil in a dutch oven (optional - add 1 Tbsn of butter)
Add leeks and cook until softened; Season with salt and pepper. (optional - add a pinch or more of red pepper flakes)
Add the kale leaves and a 1/4 cup of vegetable stock; Saute until kale is wilted
Rinse one can of white beans and add to dutch oven; Add another 1/4 cup of vegetable stock
Stir and adjust seasoning (optional - add a pinch of dried thyme)
Sprinkle 1/4+ cup of freshly grated Parmesan over the bean mixture
Cover and cook at 400 degrees for 10-15 minutes