Grilled Octopus with Kale, Tomatoes, and Beans

Grilled Octopus with Kale, Tomatoes, and Beans
Photo by Dean Kaufman

Ingredients

  • 3 pound kale
  • 1 cup dry white wine
  • 2 heads of elephant garlic
  • 1 fresh rosemary
  • 6 plum tomatoes
  • ¼ cup red wine vinegar
  • 17 tablespoons extra-virgin olive oil
  • + 5 more ingredients
    • 4 teaspoons coriander seeds
    • Kosher salt and freshly ground black pepper
    • Elephant garlic, available at better supermarkets and at melissas.com, looks like garlic that's been supersized.
    • 1 ½ cups dried cannellini or pinto beans
    • 1 small octopus, cleaned

Place octopus and wine in a large pot. Peel 2 garlic cloves; add to pot. Add enough water to cover by 2". Bring to a boil, reduce heat to medium, and simmer until octopus is tender, about 1 hour. Transfer to a plate; let cool. Cut octopus into 4" pieces. Remove as much of slippery outer purple co...

View full recipe at Epicurious

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