Gastronomixs

Smoked kale with white beans

Inspired by a recipe from the cookery book of the Amsterdam Home Economics School (around 1900).

Creation by Fabian Janssen, student at Cas Spijkers Academie, Twente, the Netherlands. 

Smoked kale with white beans

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Ingredients

400

g

kale leaves

50

g

wood chips for smoking

500

g

white beans

150

ml

cream

1

clove

garlic

20

ml

rice vinegar

As needed:

 

salt and pepper

Preparation method

  • Soak the white beans in cold water for 24 hours.
  • Rinse the kale and pat dry.
  • Blanch the kale very briefly in heavily salted water before immediately rinsing with iced water. Then drain thoroughly on a clean tea towel.
  • Sprinkle a little salt on the kale and smoke in a smoker for one to two minutes. Allow to cool down in the smoker.
  • In the meantime, place the soaked white beans with the cream, salt, pepper, and clove of garlic in a vacuum sealer bag, pull vacuum, and then cook at 100°C for 90 minutes. The beans are allowed to become soft.
  • Drain the beans in a colander, but keep the liquid.
  • Blend the beans completely smooth in a thermo blender at speed 10, adding extra liquid if necessary. The cream must be firm and smooth.
  • Season the cream to taste with salt, pepper, and a little rice vinegar.
  • Pass through a sieve, transfer to a piping bag or squeeze bottle, and heat in a heat cabinet just before serving.
  • Braise the smoked kale in a little olive oil just before serving. 

Serving suggestions

  • Ideal as a garnish, e.g. with game, duck, or pigeon.
  • You could also make parcels from the smoked kale, using the cream as a filling.
  • As part of a winter vegetable dish. 

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