SAUTéED KALE AND FRESH SHELL BEANS

Sautéed Kale and Fresh Shell Beans image

Yield Serves 4

Number Of Ingredients 15

For beans
6 cups water
Coarse salt
1 dried bay leaf
2 pieces (1/2 inch) cinnamon stick
1/2 teaspoon whole black peppercorns
1 sprig oregano
3/4 pounds cranberry beans, shelled (about 1 cup)
For kale
1 medium bunch kale (about 12 ounces)
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
2 garlic cloves, very thinly sliced
1/4 teaspoon red pepper flakes
1/2 lemon, plus wedges for serving

Steps:

Cook beans Stir together the water, 2 teaspoons salt, the bay leaf, cinnamon, peppercorns, and oregano in a large saucepan. Bring to a boil over medium-high heat, then add beans, and return to a boil. Reduce to a simmer and cook, partially covered, until beans are tender (they should be soft enough to squeeze with your fingers) but not falling apart, 15 to 20 minutes. Drain.
Meanwhile, blanch kale Remove tough stems from kale and discard. Cut leaves crosswise into 1-inch strips. Wash well and drain. Bring a large pot of water to a boil. Add 1 tablespoon salt and the kale and cook until wilted and color has intensified, about 1 minute. Drain well.
Sauté beans and kale Heat a large skillet over medium-high heat. Add the oil, garlic, and red pepper flakes; cook 20 seconds, stirring constantly. Add the beans and stir well to coat in oil, then add kale and stir to coat. Cook until heated through. Squeeze juice from lemon over kale; stir to combine.
Serve Transfer to a serving platter. Drizzle with olive oil and a serve with lemon wedges.