Chargrilled Brussels sprouts and kale with crushed borlotti beans and za'atar from Neighborhood: Hearty Salads and Plant-Based Recipes from Home and Abroad (page 119) by Hetty Lui McKinnon

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cooked butterbeans, cooked pinto beans or cooked cannellini beans for cooked borlotti beans.

  • sosayi on May 02, 2018

    Dinner last night on the grill; another great vegetarian grilled option. We grilled both the brussels and the kale, along with some homemade pita as an accompaniment. The beans (cranberry), I cooked in the pressure cooker while grilling and half-mashed instead of doing a full mash. I ended up needing to add more vinegar (again with Hetty) than called for, probably closer to 3 T not 3 t. The layers of beans, then kale and brussels, then oil-cured olives and za'atar really worked well together. It was a bit dry, so maybe a dollop of yogurt on top next time? Flavors were great, though, so maybe not.

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