Kozani Bean Pot with Cauliflower & Kale
Serves 4 as a side, 2 as a main dish.
Our Kozani Spice infuses this simple pot of beans, greens, and cauliflower with sunny Greek flavors and elevates it with a hint of saffron. For a satisfying meal, serve these beans with jammy boiled eggs and rice or crusty bread.
½ head of cauliflower, stem removed, crown broken into florets
3 cloves of garlic
3 tablespoons of extra-virgin olive oil
2 tablespoons unsalted butter
1 can (15.5 ounces) cannellini beans, rinsed and drained*
1 teaspoon of Maine fine sea salt or kosher salt
2 tablespoons Kozani Spice
1 cup chopped curly kale*
½ lemon, juice
Grated parmesan cheese, to serve (optional, but delicious)
Slice the cauliflower florets thinly. Grate the garlic using a Microplane zester or the smallest v-shaped holes on a box grater. Set both aside.
Set a medium sauté pan over medium-high heat. Add the the oil and butter; when the butter has melted and the fat is shimmering, add the beans, cauliflower, salt, and Kozani Spice. Give the pan a quick shake or stir to mix in the salt and spices. Cook undisturbed until the beans start to brown, about 5 minutes. Stir to turn the beans and cauliflower over, lower the heat to medium, and cook until the beans are nicely browned and the cauliflower is cooked through, about 5 minutes more.
Reduce the heat to low and stir in the garlic and kale. Keep stirring (gently) until kale has wilted. Turn off the heat, stir in the lemon juice, and transfer to a serving dish. Heap the parmesan on top just before serving.
*We love cannellini beans, but other canned white beans, such as Great Northern, will work nicely, too. Feel substitute other leafy greens for the kale.