Celery Steak with Beans

Ingredients

• 500 g Jerusalem artichoke
• 2 Garlic cloves
• 4 sprigs thyme
• 120 g kale
• 800 g white beans (drained weight; canned)
• 3 tbsp olive oil
• 325 ml vegetable broth
• Salt
• Pepper
• 0.5 bunch Parsley (10 g)
• 0.5 bunch mint (10 g)
• 15 g capers (1 tbsp)
• 1.5 tbsp white wine vinegar
• 1 tsp sharp mustard (5 g)
• a splash lemon juice
• 4 slices whole‑grain bread

Instructions

1. 1.

   Clean, wash and cut the Jerusalem artichoke into about 2 cm thick slices. Peel the garlic and dice it finely. Wash the thyme, pat dry and chop the leaves. Wash the kale, pat dry and tear the leaves into small pieces. Drain the beans, rinse them and let them drain.

2. 2.

   Heat 1 tbsp oil in a large pan over high heat. Brown the celery steaks by turning them for about 5 minutes until golden brown; then remove from the pan.

3. 3.

   In the same pan, sauté garlic and thyme over medium heat for 2 minutes. Deglaze with 125 ml broth. Season the steaks with salt and pepper, return them to the pan, pour in the remaining broth and cook for 10–12 minutes over medium heat until firm yet tender.

4. 4.

   Meanwhile, wash the herbs for the salsa verde, pat dry and finely chop the leaves. Chop the capers. Whisk together 1 tbsp vinegar with mustard, salt, pepper, the remaining oil and lemon juice. Mix in the herbs and capers, then taste and adjust the salsa verde.

5. 5.

   Remove the steaks from the pan and keep them warm. Cook the kale for 3–5 minutes in the leftover cooking liquid over medium heat (add water if needed), then stir in the beans. Season everything with salt, pepper and remaining vinegar, and plate on dishes.