Grilled Octopus with Kale, Tomatoes, and Beans

Name: Grilled Octopus with Kale, Tomatoes, and Beans
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 4 teaspoons coriander seeds; 355 milliliters dried cannellini or pinto beans, cooked according to package directions; 237 milliliters dry white wine; 1 sprig fresh rosemary; 2 heads elephant garlic, cloves unpeeled, separated; 1 kilograms kale, center stalks removed, leaves torn into 4 pieces; 6 servings Kosher salt and freshly ground black pepper; 5 Tbsps (or more) extra-virgin olive oil, divided, plus 3/4 cup; 6 plum tomatoes, cored; 59 milliliters red wine vinegar

You can never have too many main course recipes, so give Grilled Octopus with Kale, Tomatoes, and Beans A mixture of coriander seeds, pinto beans, plum tomatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

Place octopus and wine in a large pot. Peel 2garlic cloves; add to pot.

Ingredients you will need

Octopus

Clove

Wine

Equipment you will use

Pot

Add enough waterto cover by 2". Bring to a boil, reduce heat tomedium, and simmer until octopus is tender,about 1 hour.

Ingredients you will need

Octopus

Transfer to a plate; let cool.

Cutoctopus into 4" pieces.

Remove as much ofslippery outer purple coating as possiblewithout removing suction cups.

Meanwhile, preheat oven to 500°F.

Equipment you will use

Oven

Placeremaining garlic cloves and rosemary in alarge roasting pan.

Ingredients you will need

Whole Garlic Cloves

Rosemary

Equipment you will use

Roasting Pan

Add whole tomatoes,drizzle with 3 tablespoons oil, and season lightlywith salt and pepper. Toss to coat. Roast30 minutes, stirring occasionally, untiltomatoes are blistered and slightly charred.

Ingredients you will need

Salt And Pepper

Whole Tomato

Cooking Oil

Let cool. Peel garlic.

Ingredients you will need

Garlic

Toast coriander seeds in a small skilletover medium heat, stirring often, untilaromatic and slightly darkened in color,about 3 minutes.

Ingredients you will need

Whole Coriander Seeds

Toast

Let cool.

Place in a resealableplastic bag. Using a rolling pin or thebottom of a skillet, coarsely crush seeds.

Ingredients you will need

Seeds

Equipment you will use

Rolling Pin

Frying Pan

Whisk together coriander, 3/4 cup oil, andvinegar in a small bowl. Season vinaigretteto taste with salt and pepper. Set aside

Ingredients you will need

Salt And Pepper

Coriander

Cooking Oil

Equipment you will use

Whisk

Bowl

Heat remaining 2 tablespoons oil in anotherlarge pot. Working in batches, add kale andcook until softened and slightly browned,adding additional oil by tablespoonfulsif dry. Season to taste with salt.

Ingredients you will need

Kale

Salt

Cooking Oil

Equipment you will use

Pot

Transferkale to a large bowl and toss with 1/4 cup ofcoriander vinaigrette.

Ingredients you will need

Vinaigrette

Equipment you will use

Bowl

Prepare a medium-hot fire in a charcoalgrill, or heat a gas grill to medium-high.Warm 3 cups cooked beans in a small potwith 1/4 cup of vinaigrette. Toss octopuswith half of remaining vinaigrette; grill untilcharred, about 3 minutes per side.

Ingredients you will need

Vinaigrette

Beans

Equipment you will use

Grill

Divide tomatoes, garlic, kale, and beansamong plates. Top with grilled octopus,drizzle with some vinaigrette, and season totaste with salt and pepper.

Ingredients you will need

Salt And Pepper

Vinaigrette

Tomato

Octopus

Garlic

Kale