Yesterday I decided to make a “Kale and White Bean Saute” with the huge bundle of kale from the box. Until recently I was not a big greens person, in fact the only green I would eat outside of what I think of as lettuce was Spinach. However, my husband and I decided this winter that we wanted to expand outside of our comfort zone with regards to food so we tried kale and I fell in love. Kale can be slightly bitter when paired with sweeter foods and flavors, it is truly wonderful.
The first thing I did with the kale was cut the leafy part of off the spine and rip those into pieces about 2 inches long. This left me with my biggest glass bowl overflowing with green goodness.
This is a pretty standard meal at our house because I usually have all the ingredients on hand and the leftovers are pretty good. I don’t stir my risotto constantly, but usually stir for a full minute ever 2 or 3 minutes. When I have extra time I make this with a short grain brown rice, howevery that usually takes well over an hour so it’s not a weeknight dinner option for us.
1 oz Dried Mushrooms, I usually use a mix
1 1/3 Tablespoon Olive Oil
1 Medium Onion, diced
1 Portobello Mushroom, diced
3 Cloves Garlic, minced
1 Cup Arborio Rice
1/4 Cup White Wine
1/4 Cup GOOD Port*
Warm Vegetable Broth
1 teaspoon Thyme
2 oz Chevre, broken up into pea size pieces
1 handful of Parsley
