Name: Grilled Octopus with Kale, Tomatoes, and Beans
Yield: Makes 6 servings
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 pound 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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Grilled Octopus with Kale, Tomatoes, and BeansDean Kaufman

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.

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