D keeps asking me 'Are there any cookbooks you want?'
He knows, its a silly question as I will always say Yes. But recently I haven't been saying 'yes' as I have to be realistic. Will I ever cook from all these cookbooks? I am trying, honestly. I won't tell you how many cookbooks I have, but my bookshelf is burgeoning, that it just looks a mess. So, I have been having a slow sneaky clear out of cookbooks that I know that I will not really use, starting with celebrity chefs: Hugh Fearnley-Whittingstall as it happens (and his new River Cottage merchandise will only come into my home now via the library which I have been frequently a lot in recent years. Don't be upset with me Hugh I still have a signed copy of you DVD and your Veg Every Day). D does not know that I am doing this (yet) and I don't really want him to notice it yet as he thinks we have space in our home right now. Part of me agrees and part of me does not, and hey if he wants to treat me to some more cookbooks, well I better make some room.
Anyway onto food. I made this Butter Bean and Kalette recipe around the time I made Butter Beans with Red Pepper Hearts , as I had some cooked butter beans left and wanted to use them up quickly.
For those of you scrolling to the bottom of the page in search of the recipe, will have to forgive me as I cannot remember the recipe for this Butter Bean and Kalette dish. I do however remember it being very simple and light like a broth and the butter beans just melted. The original recipe had Brussels sprouts, but as I am not that keen on them, I changed it with kalettes also known as purple flower spouts that were in season at the time.
For those of you who are unfamiliar with Purple Flower Sprouts, they are a hybrid of Brussels Sprouts and Kale.
I am sharing this green and white bowl of Butter Beans and Kalettes with Souper Sundays hosted by Kahakai Kitchen.