Name: Grilled Octopus with Kale, Tomatoes, and Beans
Yield: Servings
Ingredients: 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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