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Hand holding blue bowl of farinata con cavolo nero. There is a spoon in the bowl and the bowl is held over a white marble counter.

Polenta with Cannellini Beans and Kale (Farinata con Cavolo Nero)

Farinata con cavolo nero is a hot, savory polenta dish enriched with kale and cannellini beans originally from Tuscany.
Polenta is slowly kale that has been stewed with vegetable stock soffritto that has been, until creamy and thick like oatmeal. Both pureed and whole cannellini beans are added for protein.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 1 carrot
  • 1/2 stalk celery
  • 3 Tbsp olive oil + more for serving
  • 2 Tbsp tomato paste
  • 1 large bunch dinosaur kale about 9 oz (250 g), stems removed
  • 4 cups vegetable stock, water, or bean cooking liquid (1 liter)
  • 14 oz drained cannellini beans homemade or canned
  • 1 cup polenta (150 g), not instant

Instructions
 

  • Finely chop the carrot, celery and onion. Heat the olive oil over medium heat in a large pot and add the chopped vegetables (battuto). Cook until soft and translucent, about 10 minutes.
  • Meanwhile wash the kale, remove the veins and stalks and roughly chop.
  • Add the tomato paste and ½ teaspoon salt to the pot and cook for another 2 minutes.
  • Puree about 5 oz of the cannellini beans with 1 cup water and add to the pot with the prepared kale and 3 cups of liquid (either cooking liquid from the homemade beans, water or vegetable stock). Bring to a gentle simmer, cover and cook for 15 minutes, or until the kale is tender.
  • As you stir, pour in the polenta and continue stirring until it comes back up to a simmer. Gently cook for 20 minutes, stirring occasionally and being sure it’s not sticking to the bottom (lower the heat if it is).
  • Add the remaining beans and cook until the polenta is creamy (it should be smooth when you taste it - not griddy). If you find it’s getting too thick, just add a bit more water. It should be similar to oatmeal consistency.
  • Season for salt and pepper and serve with a generous drizzle of extra-virgin olive oil.

Notes

The amount of salt you add to this recipe will vary heavily depending on the type of liquid you use. If you are using bean cooking liquid or store-bought chicken stalk, the farinata will be very flavorful. If you are using water, you will need to season well for salt and pepper. 
Keyword authentic, gluten-free, vegan
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