It got to be Sunday afternoon (where does the weekend go?) and I realized I hadn't had my soyrizo fix for the weekend. Hence, this delicious kale, soyrizo, and white bean dish. The kale is simmered in a garlicky vegetable broth, and the slightly sweet, fresh grape tomatoes add a colorful note. You can sprinkle on some lemon juice or vinegar to finish if you like.
Kale with Soyrizo and Great Northern Beans
Adapted from Epicurious
4 ounces soyrizo
1 Tablespoon extra virgin olive oil
1 large onion, sliced
3 cloved garlic, chopped
1 bunch kale, washed, stems discarded, and cut into strips
1 cup vegetable broth
1 can Great Northern beans, rinsed and drained
grape tomatoes, halved
salt and pepper to taste
In a large skillet, brown soyrizo over medium heat. Add olive oil to skillet, and when warmed, add onion and garlic. Saute about 1 minute. Add kale and use tongs to combine with olive oil. You can add a little at a time until wilted enough to fit it all in the skillet. Add vegetable broth, cover, and simmer for about 8 minutes, or until kale is tender. Add beans and simmer uncovered until warmed, a couple of minutes. Top each serving with halved grape tomatoes. Add salt and pepper if desired.