Beans & Greens Alla Vodka
A comforting dish of white beans and kale in a creamy tomato vodka sauce.
Ingredients
- 2 (15-ounce) cansCannellini, drained but not rinsed
- 1 bunchkale, ribs removed, leaves torn or coarsely chopped
- 2 tablespoonsolive oil
- 1medium onion, finely chopped
- 3garlic cloves, finely chopped
- to tastesalt
- 1 (6oz) cantomato paste
- ¼ cupvodka
- 1 teaspoonred-pepper flakes
- 2 cupswater
- ½ cupheavy cream
- grated Parmesan, for serving
Instructions
- In a large pot or Dutch oven, heat oil over medium-high. Add the onion and garlic, season with salt, and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the tomato paste, vodka, and red-pepper flakes. Cook, stirring, until the tomato paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
- Add 2 cups of water, the beans, and the kale. Season with salt and bring to a simmer. Reduce heat to maintain a simmer, cover, and cook until the liquid is flavorful and the kale is tender, 7 to 10 minutes.
- Remove from the heat and stir in the heavy cream. Taste, and if it needs more salt, stir in some grated Parmesan. Serve with more Parmesan on top.