30 minutes
A comforting and hearty dish featuring white beans or chickpeas, kale, and a creamy vodka-infused tomato base.
tablespoons
Yellow Onion, finely chopped
each
Garlic, minced
cloves
pinches
cups
cups
teaspoons
White Beans Or Chickpeas, cooked
cups
Kale, ribs discarded, leaves torn
bunch
as needed
cups
Parmesan Cheese, grated
to taste
1. Cook Onion and Garlic
Pour 3 tablespoons of olive oil into a large pot or Dutch oven, warming it gently. As the oil heats, add the finely chopped yellow onion and minced garlic. Season with a pinch of kosher salt and let them cook for 3 to 5 minutes, until the onions become tender and the garlic is aromatic.
2. Caramelize Tomato Paste with Vodka
Stir in the tomato paste with deliberate care, then add a 1/4 cup of vodka and a 1/2 teaspoon of red-pepper flakes. Cook for 2 to 3 minutes, allowing the tomato paste to darken and caramelize as it mingles with the vodka.
3. Simmer Beans and Greens
Add the white beans or chickpeas, and the torn kale leaves to the pot. Pour enough water to just cover the ingredients, season to taste, and let the mixture simmer for 7 to 10 minutes, until the kale wilts and the beans become tender.
4. Finish with Cream and Cheese
Swirl in a 1/4 cup of heavy cream and adjust the seasoning as needed. Serve hot with a generous sprinkling of grated Parmesan cheese.
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