Garlicky Green Beans and Kale with Blueberry Compote
Recipe by Catrina Barb (@PlantedFamilies) for Wyman’s
- 1 pound green beans
- ½ a bunch of curly kale
- 1 large clove of garlic
- 1 Tablespoon extra-virgin olive oil
- 1/2 teaspoon sea salt, plus more to taste
For the compote:
- 1 cup Wyman’s frozen Wild Blueberries
- 2 Tablespoons aged balsamic vinegar
- 1 Tablespoon sugar
- Pinch of salt
First add all the compote ingredients to a bowl, give it a stir, and then set it aside on the counter while you cook your vegetables.
Once your compote is complete, trim the ends off of your green beans, tear your kale off of the stems and roughly chop them into bite sized pieces. Mince your garlic clove. Then heat a skillet over medium heat. Add your olive oil, green beans and kale and ½ teaspoon of salt. Sauté, stirring occasionally for 5 minutes.
Then add in your garlic and stir until the garlic just begins to brown, about another two minutes. Remove from heat. At this point, the berries should be defrosted and be able to be mashed with a fork. Give the berries a quick mash and then stir half of the compote into the pan and reserve the other half for garnishing your dish. Salt to taste. Serves 4.