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Turkish style Borlotti Beans with sauteed Fennel and Red Russian Kale

Turkish style Borlotti Beans with sauteed Fennel and Red Russian Kale

Turkish style Borlotti Beans with sauteed Fennel and Red Russian Kale

 3-4 Servings | Prep Time 20 min | Cook time 35 minutes

  •  2½ cups fresh borlotti beans, podded (2½ cups podded weight)
  • 2/4  extra virgin olive oil
  • 1 medium size onion, finely chopped
  • 1 Fennel bulb, finely chopped
  • 1 thinly sliced red Russian kale with hard stem removed
  • 2 cloves of garlic, finely chopped
  • 1 Tbsp tomato paste
  • 2 medium size tomatoes, or half a 15 oz can of whole peeled tomatoes and their juices
  • 2 medium sized carrots, peeled and cut into 1 cm. cubes
  • 1 medium size potato, peeled and cut into 1 cm. cubes (optional)
  • 1 lemon, finely sliced, to garnish (optional)
  • water
  • salt and pepper


  1. Cook the podded borlotti beans in lightly salted water for 5-6 minutes. Drain.
  2. At the same time, heat a thick bottomed pot or pan over medium/low heat. Add the olive oil and fry the onion and fennel until soft, 8 minutes, stirring regularly.
  3. Add the garlic and tomato paste. Fry for another minute or so, stirring constantly. The garlic should not color.
  4. Add the tomato. Stir to mix well, then add the carrot, potato, beans, ¼ cup of water (or more, for a saucier version) and some salt and pepper. Mix well. Bring to the boil, then turn the heat down and leave to simmer, lid on, until the beans are completely soft, 20-30 minutes.
  5. Mix in the thinly sliced kale 25 minutes into cooking, with the lid on it should stew with the rest of the food. The heat can be turned off and lid left on to cook the kale more if needed.
  6. Take off the heat and leave to cool down to room temperature with the lid still on. Serve topped with fennel fronds from the fennel bulb and/or flat leaf parsley and some lemon juice, if you like.



Eat this on its own or serve with toasted bread or for breakfast with scrambled eggs.

If using canned beans, simply rinse and drain, then follow the instructions above, starting at step 2, and reducing the cooking time in step 4 if necessary.

You can also use other legumes, such as cannelini beans, butter beans or chickpeas.

Roasted Beet, Mizuna Salad with Shaved Fennel, Apple and Parsley

Roasted Beet, Mizuna Salad with Shaved Fennel, Apple and Parsley
4 Servings | Prep Time 15 min | Cook Time 50 minutes |
  • 3-4 medium-size beets
  • medium to large fennel bulb, trimmed halved lengthwise and cored
  • 1 medium-size Granny Smith apple, halved and cored
  • 1/4 cup firmly packed fresh flat-leaf parsley leaves
  • 1/2 cup packed mizuna cut into bite sized pieces


  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon orange zest plus 1 Tbsp. fresh juice (from 1 orange)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon honey
  • 1/4 teaspoon black pepper


Preheat the oven to 400 degrees F. Trim and scrub the beets. Rub each one with a tiny bit of olive oil all over the skin, then wrap each one in aluminum foil. Place the foil packets on the center rack of the oven. Roast for 45 to 60 minutes until tender. Small beets take less time than large beets to roast. When the beets are finished roasting, remove them from the foil packet and rub your hands over each one to remove the skin (it should glide off without too much effort). If they are too hot to touch, run them under cold water while you take off the skin.

2.While beets are cooling, use a mandolin or sharp knife to cut fennel bulb and apple into very thin slices. Cut bite sized pieces of mizuna. Place in a large bowl with beet wedges, parsley and mizuna.

3.Once cooled cut beets into wedges.

4.Whisk together oil, vinegar, zest, juice, salt, honey, and pepper in a small bowl. Drizzle vinaigrette over beet mixture, and toss to coat. Serve immediately