Photograph by Heami Lee, food styling by Maggie Ruggiero, prop styling by Sophia Pappas
If you’ve got hardy greens in your fridge that aren’t getting any younger, blanch and then blend them into a silky-smooth purée that enlivens a simple bowl of beans (you can use this trick to green-ify any brothy soup, FYI). This recipe calls for kale but is meant to help you make use of whatever greens you’ve got, from Swiss chard to spinach to herbs that are a bit over-the-hill.
