… Warm Kale and Bean Salad
It’s Sunday and after church I spent the afternoon with some friends. In the evening I cooked this one.
For some reason I wasn’t feeling that I would do this one in the fifteen minutes. I did. Just.
This was a messy one. Or at least I was messy with this one tonight. There was a significant amount of tender stem broccoli, curly kale and cavolo nero on the floor. I also lost quite a few of my blanched hazel nuts down the back of the cooker. I just didn’t feel as calm as I have the last few nights.
It was a steady thirteen or so minutes of cooking, no waiting around just solid cooking until then. Then it was just waiting for the gnocchi to cook. The food was done and on the table in exactly 15 minutes.
This was a nice meal. It wasn’t the best or the most fun. But a good meal nonetheless. I like eating greens. And I love cavolo nero. I used to grew cavolo nero when I had my 120 foot garden. I miss my garden! I think it’s surprising that this meal is as good as it is. It’s a tomato based sauce. Usually tomato sauces are long slow cooking sauces. I have a feeling that the left overs will taste better, after the flavors have time to infuse.
There were not a lot of pantry ingredients with this one. It also requires about a glass of wine (specifically Chianti). So I had to buy a bottle. It went nicely with the food but does distort the cost more than a little. Also I have two sausages and almost a pack of streaky bacon left over. Bacon is one thing that I won’t buy cheaply. I hate it when you cook bacon and it just leaks water. It’s one of those things that’s worth spending a bit of money on.
How much: £18.18.
How long: Fifteen minutes.
Who with: Hannah, Tom, Hannah and Maisie.
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