Nicole's Favorite Fall Pairing

INGREDIENTS

2 tablespoons extra-virgin olive oil

1 yellow onion, thinly sliced

3 cloves garlic, smashed

1 bunch Lacinato kale (dinosaur kale), stemmed and chopped

2 cups cooked gigante or other large white beans (rinsed and drained if canned)

1 tablespoon fresh lemon juice

Zest of 1 lemon

Sea salt and freshly ground black pepper, to taste

Crushed red pepper flakes (optional)

Shaved Parmesan or Pecorino Romano, for serving (optional)

Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add the onion and cook until translucent and just beginning to caramelize, about 8–10 minutes. Add garlic and cook for 1–2 minutes until fragrant.

Wilt the kale: Add chopped kale to the skillet with a generous pinch of sea salt. Sauté until wilted and tender, about 5 minutes.

Crisp the beans: Push the kale to one side. Add a touch more olive oil if needed, then spread the beans in a single layer. Let them sear undisturbed for 2–3 minutes to crisp slightly. Stir everything together.

Brighten the flavor: Stir in lemon juice and zest. Add red pepper flakes if desired. Season to taste with salt and pepper.

Serve & pair: Spoon into shallow bowls, top with shaved cheese if using, and serve warm. Best enjoyed with a chilled glass of Far Niente Napa Valley Chardonnay.