Grilled Octopus with Kale, Tomatoes, and Beans

Ingredients

• 4 teaspoons coriander seeds 
• 1.5 cups pinto beans dried cooked
• 1 cup cooking wine dry white
• 1 sprig rosemary fresh
• 2 heads elephant garlic separated unpeeled
• 3 pound kale 
• 6 servings kosher salt and pepper black freshly ground
• 5 pound octopus legs cleaned
• 5 tablespoons olive oil extra-virgin divided ()
• 6  plum tomatoes cored
• 0.3 cup red wine vinegar 

Equipment

• bowl
• frying pan
• oven
• whisk
• pot
• roasting pan
• grill
• rolling pin

Directions

1. Place octopus and wine in a large pot. Peel 2garlic cloves; add to pot.
2. Add enough waterto cover by 2". Bring to a boil, reduce heat tomedium, and simmer until octopus is tender,about 1 hour.
3. Transfer to a plate; let cool.
4. Cutoctopus into 4" pieces.
5. Remove as much ofslippery outer purple coating as possiblewithout removing suction cups.
6. Meanwhile, preheat oven to 500°F.
7. Placeremaining garlic cloves and rosemary in alarge roasting pan.
8. Add whole tomatoes,drizzle with 3 tablespoons oil, and season lightlywith salt and pepper. Toss to coat. Roast30 minutes, stirring occasionally, untiltomatoes are blistered and slightly charred.
9. Let cool. Peel garlic.
10. Toast coriander seeds in a small skilletover medium heat, stirring often, untilaromatic and slightly darkened in color,about 3 minutes.
11. Let cool.
12. Place in a resealableplastic bag. Using a rolling pin or thebottom of a skillet, coarsely crush seeds.
13. Whisk together coriander, 3/4 cup oil, andvinegar in a small bowl. Season vinaigretteto taste with salt and pepper. Set aside
14. Heat remaining 2 tablespoons oil in anotherlarge pot. Working in batches, add kale andcook until softened and slightly browned,adding additional oil by tablespoonfulsif dry. Season to taste with salt.
15. Transferkale to a large bowl and toss with 1/4 cup ofcoriander vinaigrette.
16. Prepare a medium-hot fire in a charcoalgrill, or heat a gas grill to medium-high.Warm 3 cups cooked beans in a small potwith 1/4 cup of vinaigrette. Toss octopuswith half of remaining vinaigrette; grill untilcharred, about 3 minutes per side.
17. Divide tomatoes, garlic, kale, and beansamong plates. Top with grilled octopus,drizzle with some vinaigrette, and season totaste with salt and pepper.