From: https://cooking.nytimes.com/recipes/1023024-beans-and-greens-alla-vodka
Yield: 4 servings
- 3 tablespoons olive oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, finely chopped
- Kosher salt
- 1 (6-ounce) can tomato paste
- ¼ cup vodka
- ½ teaspoon red-pepper flakes
- 2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained but not rinsed
- 1 bunch kale, ribs removed, leaves torn or coarsely chopped
- ¼ cup heavy cream
- Grated Parmesan, as needed
Step 1
In a large pot or Dutch oven, heat the olive 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.
Step 2
Add 2 cups 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.
Step 3
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.