I had sushi with Stacie of chowbaby the other week and she told me about this quick yet nutritious dish she makes for her baby, Isaac. You gotta pay attention to a one-year old who eats kale; he’s sure to go places. Today, kids just don’t eat the bland slush we grew up with. Companies like chowbaby offer flavorful and exciting dishes made of organic ingredients frozen in convenient pouches which you can just heat up when needed. Can you imagine eating Moroccan couscous with raisins when you were a year old? Thank the stars for innovative and creative moms who think of solutions such as chowbaby to create future foodies everywhere. Anything good for baby Isaac is good enough for me.
2 bunches of kale, leaves picked from the stalks, thoroughly washed
1 cup white beans, soaked overnight
2 cups sundried tomatoes, chopped
3 cloves of garlic, minced
1/4 cup of balsamic vinegar
oil, salt, pepper
1. Heat some oil in a large Dutch oven. Sauté garlic until light brown. Add kale in batches and toss until wilted. Add white beans and tomatoes with 1 cup of water. Season with salt and pepper. Cover and let it simmer for 15 minutes to cook the beans and reduce the liquid.
2. When beans are soft, add balsamic vinegar and turn up the heat. Toss until the vegetables are covered with the vinegar.