Cookbook author and chef Robin Asbell is back fresh from her trip to Mexica at Rancho La Puerta. She was invited to teach three cooking classes there. She joins us to help celebrate Plant Week with two plant-based recipes.
Tuscan Kale and White Bean Saute
1 15 ounce can cooked white beans
3 cups water
1 bay leaf
1 bunch lacinato kale, stems removed
3 tablespoons extra virgin olive oil
10 leaves sage, sliced thinly
2 cloves garlic, sliced thinly
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1. Drain and rinse the canned beans.
2. Put on a large pot of water to boil for the kale. Strip the leaves from the stems, and chop the stems. Drop the chopped stems into the boiling water, then scoop out with a slotted spoon after 4 minutes. Drop the leaves into the boiling pot, and stir for about 2 minutes. Drain and rinse the kale with cool water. Squeeze out the kale leaves and chop in 1 inch pieces. Wrap in a kitchen towel to wick away excess moisture. Separate the leaves with your fingers.
3. In a large saute pan, heat the olive oil and add the sage, garlic and pepper flakes. When they start to sizzle and the leaves crisp slightly, add the kale stems for a minute, then add the beans and kale and toss. Cook and stir over medium heat until the beans and kale are heated through. Salt and taste to see if you want more chiles or salt.
Makes about 2 cups.
Green Almond Protein Smoothie
3 cups fresh spinach
1 cup coconut water or almond milk
1 medium frozen banana
2 cups frozen strawberries
2 tablespoons almond butter
1/4 teaspoon almond extract
Put the ingredients in the blender, in order, and process to make a smooth puree. Serve immediately.