Green beans and ham? No, Beans, Greens and Ham
Happy New Year to everyone out there. Hope you will continue following my blog with a lot of adventure to come this year.
My friend, the other Sherry (Sheri) with an “I” was telling me one day about making kale and beans and after thinking on that all day and looking at a large ham bone in my refrigerator left from Thanksgiving, I decided to give it a try.
I really wanted to use up all that leftover ham before it went to waste. Sometimes our disposal eats pretty well. Too bad we don’t have some pigs in the back yard and then they would be eating all the food I let spoil by not paying attention to what’s in my refrigerator.
Why do those mushrooms stay in my crisper drawer a few days too long or that bagged lettuce (I don’t buy that often) get limp before I can use it and even worse, why do I buy too many avocados and they get black right before I’m really wanting one on a salad. I need a refrigerator with a built in inventory list and that would announce “it’s time to use up all that produce”.
I like kale in this dish because it holds up well and doesn’t get as limp as spinach does when sautéing. This kind of looks like a soup, but it isn’t. Although, I guess you could add a lot of broth and call it Bean, Greens and Ham SOUP. Give it a try and let me know in the “comment” section below what you thought and if you made any additions.
BLAST FROM THE PAST: These Breckenridge Bars came from a Colorado cookbook and are delicious, especially if you like coconut.
Simple ingredients for a delicious dish.
Chop the ham, drain and rinse the beans and remove stems from the kale.
Saute the onion, garlic and ham in the olive oil.
Add in the kale and saute for a few minutes until it starts to get a little tender.
Stir in the beans and chicken broth.
Add in a few chopped tomatoes and stir just until they start to cook down a little. Add in the crushed red pepper and salt and pepper to taste.
Beans, Greens and Ham
- 1 - 1 1/2 c. ham pieces from bone
- 15 oz. can cannelloni beans drained and rinsed
- 2 cloves garlic
- 4 c. kale stems removed and cut in large pieces
- 1/2 large onion cut into slivers
- 3/4 c. chicken stock
- 3-4 roma tomatoes quartered
- 1/4-1/2 tsp. crushed red pepper
- salt and pepper to taste
- 2 Tbsp. olive oil
- Heat the olive oil in a large skillet; when hot add in the onion and garlic and saute until the onion is translucent being careful not to brown the garlic too much. Add in the ham pieces and the kale and saute for 2-3 minutes then dd the chicken stock and the tomatoes. Stir to combine. Season with the crushed red pepper, salt and black pepper to taste. Cook for about 7-10 minutes until the kale has wilted somewhat and is tender.
This is a great one pan meal.