Beans And Greens Alla Vodka

Beans and Greens Alla Vodka 

Pasta alla vodka is a classic because each ingredient works together beautifully: the heat of the red-pepper flakes and vodka, the sweetness of the tomato and the richness of the cream. And that combination works equally well with beans and greens. Use chickpeas or white beans, and kale or any other dark leafy green, like Swiss chard or broccoli rabe. The finished dish keeps for up to three days in the fridge. Eat it on its own, with crusty bread for dunking, or over pasta.Time 20 minutes / 4 Servings

Ingredients:
3 tablespoons olive oil
1 yellow onion, finely chopped
4 garlic cloves, finely chopped
Kosher salt
1 (6-ounce) can tomato paste
1/4 cup vodka
1/2 teaspoon red-pepper flakes
2 (15-ounce) cans white beans (such as cannellini or Great Northern 

   Beans or Chickpeas, drained and rinsed
1/4 cup heavy cream
1 bunch of Kale with ribs removed and torn into smaller pieces.

1/4 cup Parmesan cheese

Crusty Bread

Directions:
In a large pot or Dutch oven, heat the olive oil over
medium-high. Add the onion and garlic, season with salt,
and cook, stirring occasionally, until softened, 3 to 5
minutes. Add the tomato paste, vodka and red-pepper
flakes. Cook, stirring, until the tomato paste is a shade
darker and starts to stick to the bottom of the pot, 2 to 3
minutes.

Add 2 cups water, the beans and the kale, season with
salt and bring to a simmer. Reduce heat to maintain a
simmer, cover, and cook until the liquid is flavorful and
the kale is tender, 7 to 10 minutes.

Pasta alla vodka is a classic because each ingredient works together beautifully: the heat of the red-pepper flakes and vodka, the sweetness of the tomato and the richness of the cream. And that combination works equally well with beans and greens. Use chickpeas or white beans, and kale or any other dark leafy green, like Swiss chard or broccoli rabe. The finished dish keeps for up to three days refrigerated.