Spinach & Artichoke Brothy Beans

& what's brewing for the holidays

Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’ve made it here and aren’t yet a subscriber, come join! You can expect recipes, musings, and faves in your inbox every Wednesday! Paid subscribers get even more on Fridays — right now I’m doing a 30-minute budget meal series! Learn more about the paid tier of my newsletter here. You can also try a week for free!

CATCH UP!

Part of being a recipe developer is working on seasonal recipes ahead of the curve, but I’ll be honest, I don’t typically do that. I like to make what I am feeling in the moment, and I don’t want to be making holiday recipes in August. So even though the holidays are in just a couple weeks, I have finally gotten started on some seasonal recipes, which is probably bad for business, but I like it for the vibes.

I’ve been testing a chocolate chip cookie recipe with rosemary toffee that is ALMOST there, and I keep snacking on the leftover rosemary toffee because it’s so good. My sweet tooth has definitely been out in full force this week. I am also finishing up my gift guide, which again, is probably a little late, but I know most of you are buying your gifts last minute! Hoping to get that out in the next few days! Oh, and how could I forget the latke recipe I have coming? Hannukah needs some love!

What else?! I don’t know! I feel like the Internet is only talking about Luigi Mangione right now, and I have so many questions. Feel free to share your theories.

THINGS I’M LOVING!

As a sour candy lover, I’m not sure how it took me so long to finally get my hands on Fruit Riot, but good lord, I am in love. This treat is fresh fruit that is coated in sour coating, so it’s like eating a sour candy, but better because you’re eating actual fruit. I got mine at Sprouts, and they only had the mango flavor in stock, but I loved it. I can’t wait to try some other fruits as well!

When I was a teenager, MAC eyeshadows were my jam — I had my signature bronze shade that I wore for years. I’m not sure what happened, but eventually I switched to drugstore palettes, but I have to be honest, they don't cut it compared to MAC. I recently bought this 12-shade unfiltered nudes palette, and I don’t think I will stray again. The color is so pigmented and lasts ALL DAY. And it’s on sale right now! (Make sure you click on the unfiltered nudes option when you click the link to get the exact palette).

I am addicted to all of the “Dark Side” series on Vice, and they recently came out with “The Dark Side of Reality TV” series. I love throwback documentaries, and as someone who is newly into reality TV, I think it’s fascinating to look at reality TV with a critical lens, as I think there’s so much that needs to be considered when it comes to the ethics of this type of media. But mostly, I really enjoy revisiting the blasts from the past.

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RECIPE!

I feel like I’ve been turning every dish into a spinach and artichoke dish lately, but it’s just such a classic combo that feels nutritious with all its veggies! These are simple brothy beans with spinach, artichoke, and lots of Parmesan. It’s almost a soup, but not quite a soup.

I make my brothy beans using dried beans, but if you’re using canned beans, I would just simmer everything in some vegetable broth. But if you can make them using dried, I definitely recommend it! It takes more time, but the end result is so nourishing.

This bowl of beans is meant to be served with a good drizzle of olive oil and lots of grated Parmesan, so don’t hold back!

Also, you can soak the beans overnight to cut down on cooking time, which I didn’t do this time, but it always helps.

Spinach & Artichoke Brothy Beans

Ingredients (serves 4)

• 1/2 lb dried white beans (I used Rancho Gordo Cassoulet Beans)

• 1 yellow onion, sliced in half

• 1 head of garlic, 1 inch cut off the top and excess paper removed

• 2 bay leaves

• 1 Parmesan rind

• Fresh herbs (I used a couple sprigs of rosemary, you can also use thyme)

• Olive oil

• 9 oz baby spinach, roughly chopped

• 14 oz can artichoke hearts, roughly chopped

• Juice of 1 lemon

• Lots of grated Parmesan, to top

• Salt & pepper

• Crushed red pepper

1. In a large pot or Dutch oven, add the beans, onion halves, garlic, bay leaves, Parmesan rind, and fresh herbs. Add water until everything is submerged by at least a few inches of water.

2. Add a good glug of olive oil and a pinch of crushed red pepper, and then bring water to a boil. Once it’s boiling, cook for 15 minutes, then reduce to a simmer, cover, and cook until beans are fully cooked through. How long this takes will depend on the bean you used and if you soaked the beans. Mine took about an hour and a half, but I would start checking around the 40 minute mark if you soaked, the hour mark if you didn’t. Be sure to check a few beans, as sometimes, some cook more quickly than others.

3. Once beans are fully cooked, use tongs to remove the onion, herbs, bay leaves, Parmesan rind, and garlic. Squeeze the garlic to remove the cloves, and add them to the pot. Then mix in the spinach, artichoke hearts, and at least 1/2 tsp salt. Let simmer a few minutes until the spinach cooks down, and then mix in your lemon juice. Taste, and season to your preference, if needed. You will add more olive oil and a hearty portion of Parmesan cheese when you serve, so keep that in mind when seasoning.

4. To serve, transfer to bowls, top with another drizzle of olive oil and a generous portion of grated Parmesan cheese. I like to mix some Parmesan cheese in and then grate even more on top. Finish off with some black pepper and more crushed red pepper, if desired. Serve warm.

IN CASE YOU MISSED IT!

Last week, paid subscribers received another 30-minute budget meal, and if you’re a pimento cheese fan, you’re going to love this one! Easy baked jalapeño cheddar chicken meatballs are served atop a creamy yogurt spread inspired by pimento cheese.

Just a reminder that anytime you become a paid subscriber, you get access to ALL of the past recipes in the archive. You can always do a free 7-day trial as well!