Ingredients

How to make it

  • First, roast the garlic. Preheat oven to 400 degrees F. Cut a head of garlic in half and drizzle with 1 teaspoon of olive oil, and a little sprinkle of salt and pepper. Wrap the garlic in a double layer of aluminum foil and roll down the edges to form a tight pouch. Place in the oven for ~1 1/2 hours. You can peek and remove it when you see that the garlic is golden brown and soft. Allow the garlic to cool until you can handle it. Squeeze the garlic cloves out of their skin into a large bowl. Smash the roasted cloves with a fork. Add the remaining tablespoon of olive oil, a pinch of salt and pepper and the lemon juice to the garlic.
  • Drain and rinse the beans. Add them to garlic mixture and toss. Set aside to marinade while you cook the other ingredients.
  • Now, roast the sweet peppers. (You can just buy the canned ones but they don't taste as good.) Wash and dry the peppers. Place the peppers on foil or cookie sheet under a hot broiler. Turn when the skin turns mostly black. Remove the peppers from the broiler when blackened on all sides. Cool until you can handle them and remove the peel and seeds. Slice into thin strips. Add to bowl with garlic sauce and beans.
  • Remove stems from kale and discard. Roughly chop or tear the leaves into ~2 inch pieces. Then dunk and swirl the kale leaves in a large bowl of clean water. If the kale is sandy or dirty repeat with clean water until clean. Remove the kale but don't dry it. Place the damp kale in a large pot or pan over medium heat with the red pepper flakes and a little salt and pepper. Turn the kale several times while it lightly steams in the water left from washing. Remove when all the kale has brighten in color and wilted down a little.
  • Add the kale to garlic mixture and toss together. Check the seasoning and add more lemon juice, salt, pepper or olive oil as needed.
  • Best served at room temperature.

Reviews & Comments 11

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  • ttaaccoo 6 years ago
    Yes, this sounds sublime. Bok choy is a good veggie for soups and raw in salads. The green leaves have the flavor similar to chards raw taste.
    The stalk , the white section of bok choy is crisp and refreshing. a very nice veggie!
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  • momo_55grandma 6 years ago
    Poke greens are great to great recipe
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  • maggiehc 6 years ago
    Dandelion greens are a great idea! I've been looking at them at the store but haven't used them much. THanks!
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  • legoflamb 6 years ago
    Wonderful recipe it has an italian feel to it. I make kale and cahrd 2-3 days a week. I would also think of using dandelion greens which are becoming widely available and are often organic. Thanks again!
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    " It was excellent "
    lunasea ate it and said...
    This is so simple to make and absolutely delicious! Thanks again for sharing...
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  • whuebl 6 years ago
    Fantastic recipe - I love everything in it and will try it once we get some kale. And that reminds me - time to think about planting kale again!
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  • bulloney 7 years ago
    Great dish and great picture!
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  • lor 7 years ago
    Mmmmmmmmm... this looks delish! I can hardly wait to try it. My hubby and I are "attempting" to eat healthier and this recipe looks like it's a winner!
    Lor
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  • omshivs 7 years ago
    Mmmm... Kale! I'll be making this one soon. Thank you!
    ~~~Siobhan~~~
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  • notyourmomma 7 years ago
    Kale is so underutilized. Thanks for a new way to cook it. Kale and swiss chard are great greens and I love the flavor. Strong and assertive and they can hold their own against a vinegar or pepper splash. Yum.
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  • pintobean 7 years ago
    Thanks for posting this I always need other ways to prepare greens!
    Thanks,
    Bean
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