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Kale with Cannelini " Beans and Greens" From Gramma Debbie's Kitchen at Findlay Market
1 bunch Kale 1 can Cannelini, aka white kidney beans 1 clove Garlic, minced 1/4 cup Extra Virgin Olive Oil 1/4 tsp Red Pepper Flakes 1/4 tsp Black Pepper 1 tsp Red Wine Vinegar
Preheat oven to 350¢ª.
Place cannellini in a large sauce pan, with the juice from the can. Place on a low flame and bring it to a simmer. Add Red Wine Vinegar and Black pepper to the beans.
Wash kale, removing stems and tearing leaves into 2 inch pieces.
Blend the garlic and pepper flakes with the olive oil. Pour over the kale leaves and massage until all leaves are coated.
Put kale into a roasting pan and put into the oven for 5 minutes.
Once beans are simmering and kale has roasted, combine them all into one dish and serve. Tongs seem to work well for combining these items without mashing the beans.
Can also be served cold as a salad, and for vegetarians, this could be a main dish
Stuffed Baked Apples From Gramma Debbie's Kitchen at Findlay Market
10 Apples, such as Granny Smith, Melrose, Honeycrisp, Johnathan 1/2 cup Brown Sugar 2 Tbsp Black Pepper 1 tsp Cinnamon 1/4 tsp Cloves, ground 1/2 cup Butter, softened 1/2 cup Raisins (or dried fruit of your choice) 1/2 cup Walnuts (optional)
Preheat oven to 350¢ª.
Core the apples, try to leave the bottom intact, so the juice doesn't run out the bottom during baking.
Blend all the other ingredients in a small bowl.
Stuff as much as you can into each apple.
Place in a shallow baking dish, with about ½ inch of water in the bottom and bake until fork tender. Should be about 20 to 25 minutes.
As a dessert, serve warm with ice cream or frozen yogurt. Maybe even a drizzle of chocolate or caramel sauce.
Can also be served as a side dish, especially good with roast pork or ham.
Friday, June 14 2013 5:50 AM EDT2013-06-14 09:50:02 GMT
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