Serious Eats: Recipes

Butter Beans with Kale and Eggs

[Photographs: J. Kenji Lopez-Alt]

Note: Instead of the salt pork, if you have leftover rind and bones leftover from roasted suckling pig or pork shoulder, use them! Ham bones work great as well.

About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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