Grilled Octopus with Kale, Tomatoes, and Beans Recipe | Epicurious

Name: Grilled Octopus with Kale, Tomatoes, and Beans Recipe | Epicurious
Ingredients: 1 small octopus, cleaned (about 5 pound); 1 cup dry white wine; 2 heads of elephant garlic, cloves unpeeled, separated; 1 sprig fresh rosemary; 6 plum tomatoes, cored; 5 tablespoons (or more) extra-virgin olive oil, divided, plus 3/4 cup; Kosher salt and freshly ground black pepper; 4 teaspoons coriander seeds; 1/4 cup red wine vinegar; 3 pounds kale, center stalks removed, leaves torn into 4" pieces; 1 1/2 cups dried cannellini or pinto beans, cooked according to package directions; Ingredient info: Elephant garlic, available at better supermarkets and at melissas.com, looks like garlic that's been supersized.

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First, tenderize the octopus by simmering it at a low boil for about an hour (ignore the myths about adding vinegar or a cork from a bottle of wine). Then char it on the grill to crisp the skin.

Keywords

octopus
garlic
kale
cannellini bean
pinto bean
plum tomato
main
dinner
dairy free
gluten free
nut free
simmer
grilling
bon appétit

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Ingredients

1 small octopus, cleaned (about 5 pound)
1 cup dry white wine
2 heads of elephant garlic, cloves unpeeled, separated
1 sprig fresh rosemary
6 plum tomatoes, cored
5 tablespoons (or more) extra-virgin olive oil, divided, plus 3/4 cup
Kosher salt and freshly ground black pepper
4 teaspoons coriander seeds
1/4 cup red wine vinegar
3 pounds kale, center stalks removed, leaves torn into 4" pieces
1 1/2 cups dried cannellini or pinto beans, cooked according to package directions
Ingredient info: Elephant garlic, available at better supermarkets and at melissas.com, looks like garlic that's been supersized.