Braised Abalone and Cannellini Beans Bowl
- Abalone129 g135 kcal
- Cannellini beans151 g503 kcal
- Dandelion greens1 bunch45 kcal
- Dried rosemary5 g17 kcal
- Fresh bay leaf1 piece1 kcal
- Onion powder4 g14 kcal
- Salt4 g0 kcal
- Savoy cabbage1 head189 kcal
- Truffle oil31 ml274 kcal
- Worcestershire sauce199 ml153 kcal
- Yellow squash1 piece38 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender abalone paired with yellow squash, dandelion greens and savoy cabbage and cannellini beans, finished with fresh bay leaf and a hit of onion powder and dried rosemary. 1. Pat the abalone dry and season with salt, onion powder and dried rosemary. 2. Heat truffle oil in a heavy pan and grill the abalone until it develops a deep golden crust, about 20 minutes. 3. Add yellow squash, dandelion greens and savoy cabbage to the pan and cook until just tender, stirring in fresh bay leaf for fragrance. 4. Cook the cannellini beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of worcestershire sauce before serving hot.