Recipe

Step 1. Combine 1 cup of the beans with? 1?2 cup of the broth and the extra-virgin olive oil, season with salt and pepper, and process in a blender until smooth.

Step 2. Transfer the bean puree to a medium saucepan and heat over medium heat. Add the remaining cup of beans and heat through. Stir in the minced garlic, the herbs, and the remaining 1?2 cup broth. The bean mixture should be quite loose and creamy. Keep warm.

Step 3. In a large skillet, heat 2 tbsp of the olive oil over medium-high heat. Add the smashed garlic and the shrimp, season the shrimp with salt and pepper, and cook, turning once, until they just become opaque, about 3 minutes.

Step 4. Meanwhile, in a small skillet, heat the remaining 1 tbsp olive oil over medium-high heat, then add the brussels sprout leaves and toss for a minute. Add a splash of water, cook a minute more. Drain.

Step 5. Divide the bean mixture among bowls, add the shrimp and brussels sprout leaves, and drizzle the salsa verde over the top.

Kale Salsa Verde

Step 1. Bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 5 minutes. Drain the kale and shock it in ice water. Drain again and squeeze it between your hands to remove excess water.

Step 2. Transfer the kale to a mortar?or food processor, add the nuts,? and pound with the pestle or pulse until coarsely chopped. Add the parsley, cilantro, chives, and olive oil, season with salt and pepper, and pound or process, adding more olive oil if needed, until the mixture thickens. Makes about 1 cup.

Reprinted with permission from The Gramercy Tavern Cookbook (2013, Clarkson Potter.)

See more recipes from The Gramercy Tavern Cookbook.