Hold on to your locally-sourced kale folks! Erica's headed to see Emily Flake, author, cartoonist, and culprit behind a less-than-flattering cartoon of Erica that may or may not be the reason for this episode’s existence.
¼ cup olive oil
1 pint grape or cherry tomatoes
3 tablespoons sliced garlic
1 medium yellow onion, diced (about 1 cup)
1 teaspoon minced rosemary
1-2 teaspoons crushed red pepper flakes
2 13.5 ounce cans white cannellini or navy beans , NOT DRAINED
1 cup vegetable or chicken stock as needed (depends how soupy you like it)
1 small bunch Tuscan kale or Swiss chard, washed and thinly sliced
chopped parsley as desired
grated parmesan as desired
salt and black pepper to taste
1. Heat oven to 400°
2. Toss the grape or cherry tomatoes with 2 tablespoons of the olive oil, and sprinkle with salt. Spread the tomatoes on a sheet pan and place in oven. Roast for 20-30 minutes or until shriveled and beginning to brown. Remove and reserve.
3. Heat the remaining 2 tablespoons of olive oil in a wide shallow pot or Dutch oven over low flame. Add the garlic and cook until it turns golden and fragrant, about 30 seconds. Using a slotted spoon, remove the garlic and set aside. Stir in the onions, rosemary, and red pepper flakes. Cook gently until the onions are very soft, about 10 minutes, stirring occasionally. Add the beans and their liquid, and enough stock to make the mixture stew-y but not soupy; simmer 5 minutes more.
4. Stir in the kale; and simmer until it is well wilted, 7-10 minutes. Stir in the roasted tomatoes and toasted garlic.
5. Remove from the heat, adding additional stock as desired. Add parsley, and grated parmesan and adjust salt and black pepper.