NYT Beans and Greens Alla Vodka
Entrees
Ingredients
3 tablespoons olive oil
1 yellow onion, finely chopped
4 garlic cloves, finely chopped
Kosher salt
1 (6-ounce) can tomato paste
1/4 cup vodka
1/2 teaspoon red-pepper flakes
2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained but not rinsed
1 bunch kale, ribs removed, leaves torn or coarsely chopped
1/4 cup heavy cream
Grated Parmesan, as needed
Directions
In a large pot or Dutch oven, heat the olive oil over medium-high. Add the onion and garlic, season with salt, and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the tomato paste, vodka and red-pepper flakes. Cook, stirring, until the tomato paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
Add 2 cups water, the beans and the kale, season with salt and bring to a simmer. Reduce heat to maintain a simmer, cover, and cook until the liquid is flavorful and the kale is tender, 7 to 10 minutes.
Remove from the heat and stir in the heavy cream. Taste and if it needs more salt, stir in some grated Parmesan. Serve with more Parmesan on top.
Nutrition
Fat: 17 grams
Calories: 492
Saturated Fat: 5 grams
Unsaturated Fat: 11 grams
Sodium: 881 milligrams
Sugar: 9 grams
Fiber: 14 grams
Carbohydrate: 62 grams
Protein: 20 grams