White Bean, Kale, and Crispy Shallot Stack (and Wrap) with Roasted Garlic-Sun Dried Tomato Spread
This might be one of my personal favorites. Which is why I’m sad I just couldn’t catch a break with the pictures. They do not do this dish justice. The flavors are absolutely sublime. In fact, this super simple-to-make spread would be amazing on almost anything – sandwiches, as a veggie dip, with crackers, to bring depth to leftovers, and even over pasta.
I shake my fist at these pictures. Trust me – you WANT to make this. Even my kitten tried to snatch a bite off my plate several times. We had to have words over her behavior. But, it’s too yummy to share.
This recipe would be great with the addition of some artichoke hearts.
The spread makes much more than you’ll need for this recipe, but that’s intentional. You’ll want to have some of this on hand as a snack for the next several days.
- – 1 head of kale – washed, leaves torn from the tough center stem and roughly chopped
- – 1 cup of shallot rings, approximately 4-5 large shallots
- – Extra virgin olive oil for frying
- – 1 can of cannellini beans, rinsed
- – 1 Tbsp EVOO
- – 1/4 tsp crushed coriander
- – Pinch crushed red pepper
- – Pinch salt
- – Pinch of celery salt (optional)
- – 1 1/2 cups raw cashews
- – 1/3 cup roasted garlic cloves (25-30 cloves) OR 3 raw garlic cloves
- – 1 cup oil-packed sun-dried tomatoes
- – 1 1/2 cups water
- – 5-6 large basil leaves
- – Salt and pepper, to taste
- – Brown rice tortilla or pita bread (optional)
- 1. Put the kale into a large pot with a lid. Turn to medium-high heat and cook, stirring occasionally, until wilted, 5-10 minutes.
- 2. In a medium saucepan, add enough EVOO to fry the shallots. Warm the oil over medium-high heat. Don’t add the shallots until the oil is shimmering and hot. Stir shallots occasionally until they begin to turn a golden brown. Use a slotted spoon to remove the shallots from the oil and drain on a paper towel.
- 3. Put all of the sun-dried tomato spread ingredients in a high-powered blender. The spread is very thick, so you may need to stop the blender and stir a few times to keep things moving. If you’d like a thinner spread, feel free to add more water or a little oil.
- 4. Mix the beans with the tablespoon of EVOO, coriander, salt, crushed red pepper, and celery salt (if using).
- 5. To serve as a stack, spread a hefty dollop of spread on the plate. Be generous. Then, using a cookie cutter or your fingers, layer the beans, then some kale, then a sprinkling of shallots. You can top with a light drizzle of high-quality EVOO, if you’d like.
- 6. To make a wrap, simply layer all of the ingredients in your tortilla and roll it up.
- 7. Eat vociferously.
- The spread should keep in an air tight container for one week. Try it on absolutely everything.