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  • Serves 16 (8.6 lb)
Grilled Octopus with Kale, Tomatoes, and Beans

Ingredients

  • 1 small octopus, cleaned (about 5 pound) 1 small octopus, cleaned (about 5 pound)
  • 6 plum tomatoes, cored 6 plum tomatoes, cored
  • 1 1/2 cups dried cannellini or pinto beans, cooked according to package directions 1 1/2 cups dried cannellini or pinto beans, cooked according to package directions
  • 1 cup dry white wine 1 cup dry white wine
  • 3 pound kale, center stalks removed, leaves torn into 4" pieces 3 pound kale, center stalks removed, leaves torn into 4" pieces
  • 2 heads of elephant garlic, cloves unpeeled, separated 2 heads of elephant garlic, cloves unpeeled, separated
  • 5 tablespoons (or more) extra-virgin olive oil, divided, plus 3/4 cup 5 tablespoons (or more) extra-virgin olive oil, divided, plus 3/4 cup
  • 1/4 cup red wine vinegar 1/4 cup red wine vinegar
  • 4 teaspoons coriander seeds 4 teaspoons coriander seeds
  • 1 sprig fresh rosemary 1 sprig fresh rosemary
  • Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper

Nutritional values
Per serving (9 oz)

% Daily Values*
  • Total fat 8.1g 10%
  • Saturated fat 1.3g 7%
  • Protein 43.8g 88%
  • Salt 735.1mg 32%
  • Total carbs 15g 5%
  • Fiber, total dietary 2.5g 9%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on epicurious.com
Grilled Octopus with Kale, Tomatoes, and Beans on epicurious.com
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