Tuesday, February 15, 2011

Sauteed White Beans with Garlic and Rosemary - Feb 3, 2011

Cannellini Beans with Kale, Garlic and Rosemary

This is one of our favorite quick dinners. I've posted it before, probably more than once. The recipe is out of 'How to Eat Supper.' We changed it up a little this time by using kale instead of the spinach called for. We also used a really grainy bread to make the toasted bread crumbs, so it had some extra body. And, a little bonus...the rosemary is from Portland. I snagged a bunch from a friend's shrub while I was out there. I love that it just grows like a weed in that climate. It was a perfect little souvenir.
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