Nutty Inspiration – Kale, Radish, and Bean Sautee with Nuts
In a world of so much variety it is still somehow easy to get stuck in a rut. Whether to save time or reduce the risk that comes from experimenting many of us have a certain leaning towards the familiar. To some extent, these likes and dislikes are what form the etchings of our identity. My certain love of vegetables, a penchant for puns and wordplay, my unending quest to develop and redevelop a methodology for composing the world’s most organized grocery list, a distinct urge to fill my closet with clothing in varying shades of grey and brown – these may be some of the things that come to mind when friends and family think of me.
These interests, likes, and dislikes piece together to form about a kindergarten level understanding of who we are. And its strange to think but we still so often rely on these identifiers to build bridges with new people. We may bond over a shared love of blues music, rock climbing, wood oven pizzas, vintage clothing, or old trucks and develop relationships with newcomers that largely revolve around these shared interests and activities. All of this is good and well, and really perfectly normal, but the problem is that as we change, and our likes and dislikes shift and morph and we evolve as individuals we experience a good deal of churn. There is often a turning over of acquaintances as we give up old hobbies and shed bits and bobs of our face value identity.
About 6 months ago Dustin and I stopped climbing. It was less of a conscious decision and more of a natural shift, we moved to a new house, took on new hobbies and found new athletic pursuits. And just like that our new identities formed adding new badges to our identities sort of “Brownie” style, an iron on patch for distance running, a sticker for gardening, pins for milestone achievements in weight lifting, a new sash for woodworking. These pursuits became our new topics of discussion, our new bonding points with passersby, something to talk about while standing in the grocery line or while waiting for a bench at the gym.
On the grand cosmic scheme of things, stopping climbing really changed nothing at all about Dustin and myself. We so quickly found new activities to fill our time, new ways to self identify, the old badges were put aside – maybe to be revisited, maybe not. But for larger, shape shifting changes these voids are not so easily filled. For all of my friends and family who have struggled to overcome addiction, to put the pieces back together after an illness, or job loss, who have suffered through depression – to pull through these crises of identity takes an enormous amount of soul searching. Pulling through each dreary day, each setback requires that you get real with yourself and search for that deeper kernel of identity that many never have the will or need to reach for.
This weeks dish is made up from some truly simple ingredients. The earthy radish, the humble bean, peasant greens and a scant smattering of nuts, cheese, and lemon pull together to create a nourishing meal. Lemon, Parmesan and garlic are flavors that I love, that can elevate even the humblest ingredient, and that bring me comfort. Like us, strong, basic ingredients need little embellishment to shine, at their core, simple, “whole” ingredients have the integrity to stand alone. This simple meal is a great staple to turn to for a rainy day. If you are willing to take on the time taking project of soaking, rinsing, cooking and rerinsing your own beans, I suggest you do yourself a favor and cook a double batch, the remaining beans can be frozen for a later use. Alternatively this dish can be made with cooked beans, I suggest buying the largest ones you can find, the giant limas are nice as they are about the same size as the halved radishes and make for a really attractive plate of food, but smaller white beans like navy, cannellini or even chickpeas would work well here.
Kale, Radish, and Giant Lima Sautee with Almonds
This dish was inspired by “Pan-Fried Corona Beans & Kale” from one of my all time favorite bloggers, Heidi Swenson, you can find the original here at 101cookbooks.com.
1 1/4 Cup Large Lima Beans (Dried) Soaked Overnight in Water
2 TBSP Extra Virgin Olive Oil
3 Cloves of Garlic, Minced
2 Bunches of Kale, Washed Well (about 400g) Stems Separated and Chopped Finely (1/2″ Segments), Leaves Chopped (1″ Pieces, Strips are OK.)
1/2 lb (226g) Radishes, Washed (May Need to Be Gently Scrubbed If Very Dirty) and Halved
1/4 Cup (about 30g) Walnuts, Chopped and Toasted
1/4 Cup (about 28g) Parmesan Cheese, Grated
Zest of One Lemon, Minced
2 TBSP Lemon Juice
Salt and Pepper to Taste
Start the recipe the night before (actually, for all of the advance planners out there – this step can be done 2 or 3 days before, in fact, you can easily double the amount of beans you prepare here and do your future-self a favor by freezing one half of the beans for later use.) Place the beans in a medium sized bowl and cover with about 6 cups of water. Cover the bowl with a towel (I typically slip a rubber band around the rim of the bowl to secure the towel lest any of our insect friends get curious about the bowls contents.) Leave the beans overnight to soak. Drain the beans and rinse well. Place in a saucepan and cover with water, the beans should be covered by about 1 – 1 1/2 inch of water. Put the pot over medium high heat and bring to a boil. Reduce the water to a simmer and cook for about 40-45 minutes or until just tender. Be careful not to overcook the beans or they will disintegrate when they are pan fried later. Drain the beans, rinse again and set aside to dry.
Once the beans have dried place a large (preferably non-stick) pan over medium high heat. Add the oil and heat till shimmering. Add beans to the heated oil and sautee, tossing every 2 minutes for about 6 minutes or until lightly golden, add the radishes and sautee for another 4-5 minutes, tossing regularly. Add the garlic and sautee another minute. Add the kale and sautee until just wilted. Remove the pan from the heat and add the walnuts, parmesan, and lemon (zest and juice.) Taste and season with salt and pepper as needed and serve.