Herbs de Provence and hickory give this vegan main course plenty of savoury flavours. Creamy white beans and golden, tender nuckhen are a perfect contrast.
- 1/2 cup olive oil
- 5 - 7 drops liquid smoke hickory
- 30 g nuckhen cubes
Combine the olive oil and liquid smoke hickory in a bowl and toss with the nuckhen. Let marinate for a minimum of 30 minutes.
Drain the lingot beans and put in a small pot with the herbs de Provence. Cover with water and bring to a boil. Simmer until tender, approximately 20 to 30 minutes.
Half-way through cooking, add the pearl onions to the beans. When the onions and beans are tender, drain, reserving 1 cup of the cooking liquid.
In a small pot, over medium-high heat, reduce the reserved bean cooking liquid until slightly thickened, and season.
Heat the olive oil in a saute pan over medium-high heat. When hot, add the kale and garlic and cook until wilted. Add the beans and onions, season, and heat through.
Heat a saute pan over medium-high heat. When hot, add the nuckhen and sear on all sides.
Serve a portion of the savoury white beans with some of the reduced liquid. Top with the golden nuckhen and serve.