A number of years ago my friend Lynn gave me a copy of Judy Roger’s The Zuni Café Cookbook (W.W.Norton & Company, New York, 2002). It inspired me in many ways, but mostly to become more adventurous with flavor. I learned that the simplest of dishes can contain the most satisfying flavors. Roger’s shared a recipe for boiled kale that led me to many dishes involving boiled kale and other greens.
Having some wonderful cooked Cassoulet beans on hand, (see recipe Cassoulet Beans) I decided to put them together with some spinach and serve it over thick slices of toasted multi-grain bread. The broth from the beans made a flavorful liquid in which to cook the spinach and to heat the beans. There is plenty of garlic and onions in the beans to give the dish some robust flavor. The crunchy toast contrasts with the silky topping, especially if the bread has seeds on top.
You can use any greens that you like, kale, spinach, chard, leafy endive, etc. Just adjust the cooking time to suit the tenderness of the greens. The amount of greens depends upon how much cooked beans and broth you have on hand and how many servings you want to make. About one to two cups of fresh greens per serving is a good guide. CLICK HERE FOR THE ENTIRE ARTICLE