Foil Packet Seafood With Beans And Kale Recipes

RAVIOLI WITH CHICKEN SAUSAGE AND KALE

Steps:

• Bring a large pot of salted water to a boil. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausages and cook, turning once, until browned, 4 to 6 minutes. Move to one side of the skillet and add the onion to the other side; season with salt and pepper. Stir together with the sausages and cook until the onion is softened, 3 to 4 more minutes. Stir in the tomatoes and garlic; cook until the tomatoes brown and soften, 2 to 3 minutes.
• Add the ravioli to the boiling water and cook as the label directs. Transfer to the skillet with the sausage mixture using a slotted spoon; reserve the cooking water. Add a pinch of salt and pepper to the ravioli and stir well, then add 1/2 cup cooking water and the butter. Cook, tossing, until the ravioli are well coated and saucy, adding up to 1/2 cup more pasta water as needed. Stir in the kale to wilt, then remove from the heat. Add the Parmesan, basil and parsley; toss to combine.
• Divide the ravioli among bowls; top with more Parmesan and season with pepper.

FOIL-PACKET BEANS WITH PAPRIKA BUTTER

Steps:

• Preheat a grill to medium high. Mix the butter, paprika, lemon zest, 2 pinches of salt and a grind of pepper in a small bowl until smooth; set aside. Toss the green beans, wax beans, butter beans and garlic with the olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl.
• Lay out two 24-inch-long sheets of heavy-duty foil. Divide the vegetables between the foil sheets. Add 1 tablespoon water to each mound of vegetables. Bring the short ends of the foil together and fold to seal, then fold in the sides and seal tightly to make 2 packets.
• Grill the foil packets, 8 minutes. Flip the packets and continue grilling until the beans are tender and charred in spots, about 4 more minutes. Carefully open the packets and toss with the paprika butter. Serve with lemon wedges.

PORK TENDERLOIN WITH WHITE BEANS AND KALE

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil.
• Heat a large high-sided cast-iron or oven-safe skillet over medium-high heat and add the vegetable oil. Pat the pork tenderloin dry and season with the smoked paprika, 3/4 teaspoon salt and 1/2 teaspoon pepper. When the oil is shimmering, add the pork and sear on all sides, about 5 minutes. Transfer the pork to the prepared baking sheet and roast until it registers 145 to 150 degrees F on an instant-read thermometer, 20 to 25 minutes. Let rest for 5 minutes.
• Meanwhile, set the same skillet over medium heat, add a drizzle of oil if needed and add the peppers and onions. Add a splash of water to deglaze and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
• Add the garlic and cook until fragrant and slightly softened, about 3 minutes. Remove and discard the tough, fibrous ribs from the kale leaves, then roughly chop the kale leaves. Add the kale and use a wooden spoon to carefully fold the hot vegetables over the kale to help it begin to wilt. Continue to cook until the kale is bright green and wilted, 3 to 4 minutes. Stir in the white beans and a pinch of salt and pepper. Cook until heated through, about 2 minutes more.
• Slice the rested pork on the diagonal and serve with the white bean and kale mixture.