Beans leeks and sumac

  • 3 leeks finely sliced

  • 2 garlic cloves finely chopped

  • 1 bag of kale

  • 1 large jar or 2 tins butterbeans

  • 1 teaspoon cumin seeds

  • 1 tablespoon pine nuts

  • 1 teaspoon stock powder

  • juice of half a lemon

  • salt to taste

 

 

  • in a large frying pan heat a little oil

  • add the leeks and fry on a medium heat

  • when the oil dries up add the stick powder and a splash of water

  • keep doing this for around 10 minutes

  • whilst the leeks are cooking wilt the kale

  • put the kale in a colander over a bowl

  • pour over the contents of a full kettle that has just boiled

  • as you are pouring over the water you will see the kale wilt

  • if it is tough kale but the colander into the water in the bowl and let it sit for a few minutes

  • you can repeat this process if it is still slightly tough

  • one soft remove the kale from the water and push against the bottom of the colander to remove the water

  • put the kale into a tea towel and press to get rid of more water

  • finely chop the kale

  • add the garlic to the leeks

  • fry for 5 minutes then add the kale and butterbeans and a splash of water if the pan is getting dry

  • toast the cumin seeds and grind in a pestle and mortar and add to the pan

  • toast the pine nuts in the same pan you just used for the cumin seeds

  • add salt to taste and add the pine nuts and the lemon juice

  • mix well and serve