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Grilled Octopus with Kale, Tomatoes, and Beans

Grilled Octopus with Kale, Tomatoes, and Beans Recipe

  • 1 small octopus, cleaned (about 5 pounds)
  • 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 pounds kale, center stalks removed, leaves torn into 4" pieces
  • 1 1/2 cups dried cannellini or pinto beans, cooked according to package directions
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