Garlicky White Bean Dip with Kale Stems, Sage & Hazelnut

🧂 Ingredients

• 450 grams white beans

  one standard small can about 15.5 oz, and reserve the canning liquid
• 1 teaspoon salt

  or more to taste
• 4 cloves garlic
• 1 cup kale stems

  finely diced
• 4 tablespoons butter
• 4 cloves garlic

  thinly sliced
• 1 teaspoon dried summer savory

  or dried thyme
• 8 sprigs fresh thyme
• 0.5 teaspoon salt
• 0.25 cup water
• 0.25 cup hazelnuts

  blanched and roasted
• 10 leaves fresh sage
• 0.5 teaspoon fresh cracked black pepper

Instructions

• 1 Heat a skillet over medium-high heat. Add 3 tablespoons of the butter along with
  the sliced garlic cloves, dried summer savory, fresh thyme, kale stems and half
  a teaspoon of salt.
• 2 Heat until sizzling and add the water. It will soften the kale stems and
  eventually evaporate, at which point the stems should be soft.
• 3 Sauté the kale stems until soft and lightly browned (12-14 minutes) - add the
  hazelnuts after about 8 minutes and sauté stirring often so the mixture doesn't
  burn.
• 4 Once the kale stems are soft and the hazelnuts are aromatic, remove from the
  skillet and set aside in a bowl until ready to use.
• 5 Heat the remaining tablespoon of butter in the skillet and add the sage leaves.
  Fry until they crisp up (about a minute) and then remove from the skillet and
  set aside.
• 6 Drain and rinse the white beans. Blend up with 1 teaspoon of salt and 2 cloves
  of garlic until smooth.
• 7 Spread the white bean dip evenly in a shallow bowl. Spoon the kale stem hazelnut
  mix over it.
• 8 Garnish with the crispy sage leaves and fresh cracked black pepper.

Nutrition Info