Beans leeks and sumac

This is a great dish for the Autumn. Simple but with flavours and textures that marry so well. The addition of sumac gives a slightly sour edge which is balanced with the creamy beans and leeks.

This recipe makes 5 small portions

3 leeks finely sliced

2 garlic cloves finely chopped

1 bag of kale (150-200g) stems removed

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

2 teaspoon sumac

In a large frying pan heat a little oil

Add the leeks and fry on a low-medium heat making sure the leeks don’t burn

When the oil dries up add the stock 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 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 leave in the bowl and let it sit for a few minutes, for young kale only leave it in the water for a few minutes

Once soft remove the kale from the water and push it 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) to the kale, add the pine nuts and the lemon juice

Mix well, scatter on the sumac and serve