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Chorizo-Kale-Barley Saute with Cannellini Beans
Ingredients
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3/4 lb chorizo or Andouille sausage (I had 10 oz, which was 3 sausages)
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8 sun-dried tomato halves (preserved with salt), soaked in some warm water if they're a little tough and chopped roughly
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5 good-sized cloves garlic, minced or pressed
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Pinch asafoetida (optional)
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About 5-6 "stalks" worth of kale, thinly sliced
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1/2 cup whole barley, cooked in lightly salted water
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1 (15 oz) can cannellini beans, drained
Directions
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Heat a large pan (I used nonstick so it had to be on low and heated for a long time; with stainless steel I'd heat it on medium).
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Dice the sausage (or take them out of their casings and crumble).
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When the pan is very, very hot, toss the sausage in and cook. If the pan is hot enough, the sausage should immediately begin releasing its fat.
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Add the tomatoes and let them absorb some of the fat.
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Then add the garlic and asafoetida, sauté a bit, and add the kale, barley and cannellini beans.
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Let it all cook together, absorbing the flavors of the chorizo. If you'd like it to be more spicy, season with some crushed red pepper.
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