Braised white beans with kale or black cabbage

From The Borough Market Cookbook: Meat and Fish

Cookbook

Author(s): Sarah Freeman and Sarah Leahey Benjamin, Rachel de Thample, Emma Lofstrom, George Nicholson

Page 179

Course: Sides

Reviews

1 reviews, average rating 4.0 / 5

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13 years ago

★ ★ ★ ★ ★ 4/5

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I made this without the beans (too starchy for me). I'm quite sure it would be even better with them.

This was simple and very tasty. I let the kale cook for 10 minutes more, as I like it really soft.

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