Tuscan Kale and Cannellini

We recommend pairing Frescobaldi Castiglioni Chianti DOCG with this Tuscan Kale and Cannellini recipe.

Serves 6

1 bunch Tuscan kale (also called black kale, Lacinato kale or dinosaur kale)
2-15 oz cans cannellini white beans, rinsed and drained (or 4 cups cooked Tuscan White Bean Recipe)
3 Tbsp olive oil – divided
1 shallot, diced
2 oz prosciutto, finely minced and shredded
1/2 cup red wine

Heat water in a large covered pan with a steamer basket inside.

Wash and dry kale. Remove the center stem of each leaf. Coarsely chop the kale. Toss the kale with 2 Tbsp olive oil, season with salt.

Steam the kale for 5 minutes. Remove the kale immediately and put into a large bowl to cool.

In the meantime, in a large skillet heat 1tbsp olive oil over med heat. Cook shallots until softened, about 3 minutes. Add prosciutto to the skillet until it becomes fragrant. Add the beans and gently stir to coat them. Add the kale and wine.

Lower the heat and cook for 15minutes or until warmed through and the wine is absorbed.

Serve immediately.