We graduated. By which I mean Garrett graduated. By which I mean, there are no more Friday night classes and Sunday study sessions.
In my mind this also meant we’d have soooooo much free time. You know the kind filled with lazy mornings and late night dance sessions? The kind of long summer days spent getting your sunburn on by the pool? The kind we had when we were kids?
Seriously. If any of you teen food bloggers stumble across this post, please relish in your summer vacation. Lay in bed all morning just because you can. Take a moment and savor the fact it’s Tuesday and you have no plans. Get the mail, just to smile because you didn’t receive a bill.
Because before you know it you are going to have a big girl (or big boy) job. Adulthood is going to slap you in the face with appointments, bosses, and obligations.
Don’t get me wrong. Adulting is sweet in many ways. You’ll begin to truly grasp what it means to share food from your table. (It’s a beautiful thing.) There will be nights spent with girlfriends talking over wine and mornings spent with lovers eating eggs. There will be afternoons spent eating ice cream, barefoot in the kitchen, and evenings working off said ice cream.
There will be freezers stocked with sale meat and pantry’s stocked with beans. There will be card games and walls of books and cold peaches eaten straight from the fridge.
And there will be gentle souls who leave the world far too early. And you’ll find yourself hugging those still with you a little longer. Calling just because. Lingering over dinner for a few extra moments just to keep him close.
The inspiration for this recipe came from Cooking Light’s Peppered White Bean, Kale, and Egg Stack. I was drawn to it because of the poached egg. Because I’m obsessed with poached eggs. Because really, poached eggs are phenomenal. Unfortunately even with a poached egg, I found the original version of this to be okay.
For date night, I wanted something more than okay. I wanted something over which we’d linger. With some short ribs I’d found on sale and part of a bottle of wine, this dinner went from “okay” to decadent. To give it even more flavor, I added sautéed onions and garlic to the kale.
Braised Short Ribs with White Beans and Kale
Inspired by Cooking Light’s Peppered White Bean, Kale, and Egg Stack
1 lb. short ribs
Salt and pepper
6 TBS olive oil
½ cup red wine
2 TBS butter
1 15-oz. can cannellini beans, washed and strained
¼ cup water
½ small white onion, sliced
¼ cup Parmesan
3 TBS garlic
3 cups chopped kale
2 garlic cloves, minced
Preheat oven to 300 degrees. Season short ribs with salt and pepper. Heat 3 TBS olive oil in a Dutch oven. Sear each side until browned. Remove from Dutch oven and set aside. Deglaze with red wine.
Return short ribs to Dutch oven. Bake for 1½ hours until short ribs are very tender. Remove short ribs from Dutch oven. Add butter. Allow to simmer and reduce, letting sauce thicken slightly.
Add beans to a small saucepan with ¼ cup water. Bring to a boil and reduce to a simmer. Allow to cook for 5 minutes, until ½ the water has cooked off and beans have softened. Add Parmesan and stir thoroughly, mashing beans slightly.
Heat remaining 3 TBS olive oil in a large fry pan. Add onion and sauté until tender. Add kale and sauté until wilted. Add garlic and sauté until fragrant.
Divide beans evenly between 4 plates. Top each plate with ¼ of the kale mixture. Split short ribs evenly between plates. Serve immediately.