Kale and Snake Peas with Garlic and Lemon
Today, a friend gave me a bunch of Tuscan kale and some snake beans from her garden. I love to combine leafy greens with sautéed garlic and decided to use both kale and beans for our dinner tonight.
I had never before seen these beans. they are thinner than regular green beans and very long. We loved their soft texture and I will cook them more often.
The kale had an amazing greenish grayish color. Tuscan kale, also know as Dinosaur kale, is more tender than curly and red kale, making it a good candidate for raw and shortly cooked dishes. Its flatter leaf structure makes it slightly easier to remove the tough, inedible center ribs in a flash. Tuscan kale is also a productive plant for the small garden. Depending on the climate you garden in, a healthy specimen of Tuscan kale can reach two to three feet tall, sometimes even taller.
- 4 lb.Tuscan kale, stemmed, leaves cut into 1" (2cm) strips
- 3 tbsp EVOO
- two large handful of snake beans (or sub with regular green beans), trimmed
- 10 garlic cloves, thinly sliced
- 2 tbsp fresh lemon juice
- Salt and black pepper
- In a large pot, bring salted water to a boil. Add beans and kale and boil for 4-5 minutes or until beans are tender but still firm in the center.
- Meanwhile, in a large skillet, heat olive oil over low heat. Add garlic and sauté, stirring occasionally, until light brown.
- Drain kale and beans. transfer them to the skillet, raise the heat to medium high and cook for about three minutes.
- Season with salt and pepper and drizzle with lemon juice.
- Serve with toasted fresh bread, rubbed with half of a garlic clove.