Lima Bean with Kale
This is a very hearty appetizer and side dish that is great on its own for lunch or served with a roast chicken or pork loin.
Preheat the oven to 450ºF (230ºC).
Wash and soak the lima bean in cold water for 2 hrs. Then place beans in a pot covered with water plus add an additional 3 cups of water. Bring to a boil and reduce heat to medium for 20 minutes. Taste the lima beans to ensure they are tender on the inside, but not mushy. Drain the beans from the water.
To prepare the kale, wash thoroughly and lightly dry, then slice lengthwise into 2 inch (5cm) pieces.
In a large skillet, add 2 tablespoons of olive oil and place on high heat, and then add the sliced garlic and sauté for 2-3 minutes until lightly golden. Toss the kale in with the garlic and sauté for 3 minutes; add the crushed red pepper and salt, turn the kale with a pair of tongs then cover with the lid and reduce heat to low and leave for 3 minutes. Then add the sherry wine vinegar and a quarter cup of water to the kale and cover again for 3 minutes. Taste the kale, if the stock is too tough then add more water and cook for another 3 minutes. Add the cooked lima beans to the skillet and mix in with the kale gently, cover for one minute, then serve.
Rony Zibara
Editor-In-Chief and the gourmand-gourmet behind Poetry of Food; a food memoir which has been in preparation since he was a child. His earliest memories are in the kitchen with his mother cooking French and Lebanese dishes, and with his South American grandmother making Spanish dishes as the cook prepared a repertoire of salsas and sauces. Having grown up in Beirut and lived between Paris, Toronto and now New York, Rony’s food and travel experiences have always been part of his personal cuisine. An avid storyteller, he believes it’s not about the size of the catch, but about the day. It’s the experience, the setting, the people, and most importantly, the ingredients that turn the meal and the flavors into a memory. While not a professionally trained chef, Rony is a cook by all counts; his life revolves around the culinary joys of food, searching out new ingredients, new recipes, and new cultures. And while he loves the restaurant scene, he is not an obsessed follower. Rony’s food passions lie in the poetry of the everyday meal and not in the pursuit of the absolute ‘best’ or perfect meal. His extensive career in innovating and branding new products and experiences has been a great support and backdrop for his passions in food culture and is evident in the overall design and presentation of this food memoir.