Health knowledge made personal
Join this community!
› Share page:
Search posts:

cannellini, kale, red pepper tart with pine nuts

Posted Jun 08 2009 12:00am


Yesterday morning I biked down to the farmers’ market and hauled back this week’s CSA box, which included green garlic, leeks, kale, spinach, mixed braising greens, mixed salad greens, red leaf head lettuce, dill, and cilantro. (Hint: To prevent the greens from going bad before I can enjoy them, I wash them right away and store them in glass or tupperware containers lined with paper towels.) 

For dinner tonight, I used some of the kale and the green garlic to make a simple stuffing for a puff pastry tart. The meal took about a half an hour to prepare, using my toaster oven and one skillet (because, really, who wants to fire up the big oven and then do a bunch of dishes on a sunny day with temps in the high 70s?).

You’ll need:

Puff pastry shells (filling recipe makes enough for 4 shells).

Prepare puff pastry shells according to box instructions.

2 Tbsp pine nuts

1 stalk/bulb green garlic, sliced (green top and white part)

1 roasted red pepper, finely chopped (should yield about a 1/3 cup)

1/2 c. canned cannellini beans

2 leaves of kale, finely chopped

dash sea salt & black pepper

Dry toast the pine nuts in a skillet & then set them aside.  In a little bit of olive oil, sauté the green garlic (you can use scallion and/or minced garlic instead) until lightly browned.  Add the red pepper and white beans and sauté over low-medium heat for 3-5 minutes. Add the kale, salt, and pepper, and keep over heat just long enough to allow kale to wilt.  Spoon filling into pastry shells.

Goes very nicely with a simple salad of mixed greens and a glass of white wine.

Post a comment
Write a comment:

Related Searches