Cabbage and White Beans with Chili & Garlic

by Katherine Deumling of Cook with What You Have

This is so simple and so good. The sweetness of the cabbage is wonderful with the creamy beans and heat from the chili. You can heat it up for breakfast with an egg. You can cook some sausages in the same pan and serve it all with a little mustard.

Ingredients

• 2 tablespoons olive oil

• 1 onion, diced

• 3 cloves garlic, chopped

• 1 Serrano or jalapeño pepper, minced (with seeds/membrane for more heat) or 1/4 teaspoon dried red chili flakes)

• 7-8 cups finely chopped green or savoy cabbage

• 3 cups cooked white beans, drained (liquid reserved)

• 1 cup bean cooking liquid or water or broth

• 1/2 teaspoon salt, more to taste

• Olive oil for serving

Directions

Heat the oil in the largest skillet you have over medium-high heat.

Add the onion, garlic and hot pepper and sauté for 5 minutes until softening and just starting to brown. Add the cabbage and salt, mix well and cook, covered for 8-10 minutes, stirring often.

Add the beans and liquid, bring to a simmer and cook for another 5 or so minutes. Taste and adjust seasoning as needed with salt, chile.

Serve with a drizzle of olive oil.

Variations

• Add a few slices of chopped bacon with the onion

• Add more bean cooking liquid (or water or stock) to turn this into a soup

• Cook it much longer, 30-60 more minutes for a silkier, sweeter version

Directions: Shave Brussels sprouts on a mandolin (be careful!) or in a food processor fitted with a slicing blade. Thinly slice the pears and then cut into matchsticks. Combine salad ingredients together and toss gently. If added warm, the lentils can wilt the Brussels sprouts but a little residual heat helps absorb the dressing.

Whisk the dressing ingredients together or shake them in a jar. Dress the salad and enjoy!

Optional: finish with shaved or grated Parmesan or Pecorino Romano + crispy fried shallots.