DAY 3: Southern Beans with Ham, Kale Chips

Southern Beans with Ham

  • 1-15 oz. can canellini beans, rinsed & drained

  • ¼ tsp dried thyme

  • ½ tsp each fennel and marjoram, crushed

  • 6 sun-dried tomato halves, chopped

  • ½ Tbsp olive oil

  • 1 leek, white and light green portions, chopped

  • ½ onion, chopped

  • 1 carrot, chopped

  • 1 slice ham, cubed

  • 2 cloves garlic, minced

  • ½ cup chopped celery

  • Sea salt and pepper to taste

Instructions

Sauté leek, onion, carrot, ham, celery and garlic in a medium pot. Cook until lightly browned around edges. Add beans, thyme, fennel, marjoram and sundried tomatoes. Cook on low until heated through, about 15 minutes.

Kale Chips

  • 1 bunch curly green kale

  • 1 tsp garlic salt

Instructions

Remove center rib from kale and tear leaves into 3-4″ pieces. Blot dry with a towel and place in a single layer on a baking sheet. Sprinkle lightly with garlic salt. Bake at 400°F for 8-9 minutes. Repeat with more leaves, as needed. Watch kale carefully when making chips. If a chip starts to brown, remove it from the oven so it doesn’t burn.

Save for later: 4 slices ham for Sushi Bites, ham steak on Day 5 and Baked Potato Corn Chowder, 4 carrots for Sesame Glazed Carrots and Baked Potato Corn Chowder