Creamy White Beans With ‘Nduja, Kale, and Gremolata Breadcrumbs Recipe

From the post on Serious Eats: “Beans and greens are a classic duo that works for saucing pasta, topping crusty grilled bread, or on its own as a simple and hearty soup. For this simple weeknight recipe, we give creamy white beans and earthy lacinato kale a funky, fiery, porky boost with the addition of ‘nduja.”

Now the queston is – what the heck is ‘nduja? And the answer is not gonna thrill you: PORK. Poor people’s ground pork, which means the stuff nobody wanted to eat mixed with such spicy stuff you don’t mind so much.

The answer to that problem about the pork is a video I found on youtube called Miami Vegan Nduja Made Nice, by Ellen Kanner

Follow the link below to get this recipe made vegan.

Make it Vegan -*


For the Beans:

2 tablespoons (30ml) extra-virgin olive oil

3 large shallots (4 1/2 ounces; 125g), thinly sliced

2 garlic cloves (10g), thinly sliced

Kosher salt

*-4 ounces (1/2 cup; 113g) ‘nduja (see notes) – Miami Vegan Nduja Made Nice, by Ellen Kanner.

3 (15-ounce) cans low-sodium white beans (cannellini or Great Northern), drained and rinsed

*-1 quart (950ml) homemade or store-bought low-sodium chicken stock – Better Than Bullion No Chicken Base

1 bunch (8 ounces; 225g) lacinato kale, tough stems removed, leaves cut into 1-inch pieces (see notes)

1 tablespoon (15ml) fresh lemon juice (from one lemon; zest finely grated and set aside before juicing fruit)

For the Gremolata Breadcrumbs: (optional)

2 tablespoons (30ml) extra-virgin olive oil

1/2 cup (1 1/4 ounces; 35g) panko breadcrumbs

1/4 cup (15g) chopped fresh flat-leaf parsley leaves

Finely grated zest from one lemon

Detailed instructions on how to cook “Creamy White Beans With ‘Nduja, Kale, and Gremolata Breadcrumbs” are in the original article >>

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