After an indulgent Christmas weekend with the family, I needed a healthier meal to reset. A cold rainy Sunday drew me to this warm, hearty-but-not-heavy dish.
My local grocery store didn’t have ‘nduja, so I opted for chorizo… unsuccessfully, and settled on a spicy Italian chicken sausage. To compensate for the different flavor profile, I added ~2-3 tablespoons of smoked paprika, 1-2 of oregano, and 1-2 of thyme when the aromatics finished sweating.
The recipe calls to quickly wilt the greens at the end. Instead I put them along the beans and broth. Also important to note the recipe calls for *far too much* liquid. I went for half and still had to wait 20-30 minutes to cook it down to a creamy consistency.
Finished with a splash of red wine vinegar in lieu of lemon juice. Didn’t make a gremolata but whipped up a side of caramelized mushrooms which also worked in the recipe. Served with a sprinkle of parmesan and seedy rye bread to scoop up the broth.
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[Recipe for reference](https://www.seriouseats.com/white-beans-nduja-kale-gremolata-breadcrumbs)
After an indulgent Christmas weekend with the family, I needed a healthier meal to reset. A cold rainy Sunday drew me to this warm, hearty-but-not-heavy dish.
My local grocery store didn’t have ‘nduja, so I opted for chorizo… unsuccessfully, and settled on a spicy Italian chicken sausage. To compensate for the different flavor profile, I added ~2-3 tablespoons of smoked paprika, 1-2 of oregano, and 1-2 of thyme when the aromatics finished sweating.
The recipe calls to quickly wilt the greens at the end. Instead I put them along the beans and broth. Also important to note the recipe calls for *far too much* liquid. I went for half and still had to wait 20-30 minutes to cook it down to a creamy consistency.
Finished with a splash of red wine vinegar in lieu of lemon juice. Didn’t make a gremolata but whipped up a side of caramelized mushrooms which also worked in the recipe. Served with a sprinkle of parmesan and seedy rye bread to scoop up the broth.