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File in: Oil, Entree

Rachael Companik's

Cherry tomatoes and kale with cannellini beans

Serves 4

  • 2 tbsp. extra virgin olive oil
  • 1 pint cherry tomatoes
  • 1 bunch fresh kale
  • 1 15-oz. can cannellini beans, drained and rinsed
  • 1 small onion (finely chopped)
  • 3 large cloves garlic (finely chopped)
  • 2 tbsp. sherry vinegar or sherry wine
  • 1 tsp. sugar
  • 1/2 tsp. crushed red pepper flakes
  • salt, to taste

Preheat a skillet over medium-high heat. Add oil, garlic, and onions; cook for two or three minutes and then add the tomatoes, tossing them with the oil. Then add the sherry, sugar, pepper flakes, and salt. Toss again and cook for about 15 minutes. Then add the kale and beans and cook for another five minutes or so, or until the tomatoes begin to collapse. Serve over pasta, quinoa, or rice, or as a side dish.

On a fish day, add tuna!