1Heat a large nonstick pan on medium high heat. Add olive oil and frozen garlic. While the garlic melts, rinse kale and add to the pan. Cook for 30 seconds then add stock. Continue cooking for approximately 5 minutes or until kale starts to cook down. While the kale is cooking, add the rinsed beans and stir to incorporate. Add a good pinch of kosher salt and pepper.
1Reduce heat to medium, cover and continue cooking for another 6 minutes.
1While the kale cooks, saute bread crumbs, garlic salt and 1 Tbs. olive oil in a small pan on medium heat until they turn golden brown, about 1-2 minutes. Remove from heat and set aside.
2Before serving kale, drizzle truffle oil, add almonds and top with toasted bread crumbs. You can also add a sprinkling of Parmesan cheese and a few red pepper flakes.
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
Rosemary and Garlic Roasted Potatoes
Perfect roasted potatoes are super easy, and pair beautifully with almost everything. Preheating the oiled pan and thoroughly drying the potatoes help them form a golden crust, while the insides turn creamy. Garlic and rosemary are classic flavors, but you can vary the seasoning based on your meal. Read more.
Sauteed Calamari with Parsley and Garlic
A quick sauté keeps calamari tender, while garlic, lemon, and parsley brighten up the gentle oceanic flavor of the squid. Serve with crusty bread for getting every last drop of the buttery sauce. Read more.