A limited cupboard can sometimes prove an asset. I had dark red kidney beams from a California market, feta cheese, cilantro and what seemed like an armload of kale. They worked well together, much to my surprise, in truth; any variety of greens works here, so chard, collards or other greens are fine too. Deborah Madison 1 ½ cups dried red kidney beans soaked fro 4 hours or overnight 2 bay leaves ½ teaspoon thyme leaves 1 ½ teaspoons Sea salt 1 onion, finely chopped 1 large bunch of kale 2 tablespoons olive oil, plus extra to finish ¾ cup chopped cilantro 3 ounces feta cheese, crumbled Drain the beans, cover them with plenty of cold water, and bring to a boil. Remove any scum that rises to the surface, and then add the herbs, salt, and all but ½ cup of the onions. Lower the heat and simmer until tender, about 1 ½ hours. Wash and then slice the kale leaves from their stems with a knife, chop coarsely into 1-2 inch pieces. Bring a few quarts water to a boil; add salt and the kale. Simmer until tender 5-7 minutes then pour into a colander to drain. Heat the oil in a wide skillet, add the remaining ½ cup onion and ½ the cilantro. Cook over medium heat until the onion has softened about 10 minutes, then serve garnished with crumbled feta cheese and the remaining cilantro.
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