Braised Kale & Cannellini Beans – made with butter, cannellini beans, garlic, kale, chicken or vegetable stock, red pepper flakes, tomato paste, lemon zest, and parmesan cheese for a hearty, flavor-packed side dish.
I first stumbled upon this recipe on a chilly winter evening when I was desperate for something comforting but not too heavy. The kind of meal that warms you up from the inside out and makes you feel like you’ve just given your body a hug. I had a bunch of kale in the fridge—truthfully bought out of guilt for all the cookies I’d eaten that week—and a couple of cans of cannellini beans in the pantry that were begging to be used. These humble ingredients came together in such a ridiculously delicious way that this dish has become a regular rotation in my household. It’s the one that impresses dinner guests while secretly being deceptively simple to make. To this day, it reminds me of that night when I discovered that cold weather could have a secret silver lining: cozy, soul-soothing recipes like this.
Why You’ll Love This Braised Kale & Cannellini Beans
This dish is everything you didn’t know you needed in a side—or even a main. First off, it’s hearty enough to stand on its own thanks to those creamy cannellini beans. Secondly, the lacinato kale brings such a sweet, mellow earthiness that pairs beautifully with the nutty brown butter and zingy lemon zest. The parmesan cheese? Well, it’s the salty cherry on top that brings it all together. And heads up: this recipe is friendly to veggie lovers and meat eaters alike. Swap the chicken stock for veggie stock, and boom—vegetarian magic! Plus, it comes together in one pan, making cleanup a breeze. Minimal effort, maximum flavor. What’s not to love?
Ingredient Notes
The beauty of this recipe lies in its simple ingredients, each contributing its own magic to the dish. Here’s why they’re key:
- Lacinato Kale: Also called dinosaur kale, it’s sweeter and less bitter than regular kale, making it perfect for this recipe.
- Cannellini Beans: These creamy white beans take on all the surrounding flavors and add a satisfying texture.
- Tomato Paste: Adds a concentrated umami depth to the sauce.
- Red Pepper Flakes: Just a pinch gives the dish a subtle kick without overpowering it.
- Lemon Zest: Brightens everything up with just the right amount of tang.
- Parmesan Cheese: Salty, nutty, and an absolute must-have for elevating the dish to greatness.
How To Make This Braised Kale & Cannellini Beans
This recipe is as fuss-free as it gets—one pan, a little stirring, and you’re in for a flavor-packed experience.
- Step 1: In a large pan, melt the butter over medium heat. Let it brown slightly until it’s nutty and golden, then toss in the cannellini beans. Stir and cook for 3–4 minutes until the beans soften and break down a bit.
- Step 2: Add the minced garlic and red pepper flakes. Cook for another minute, letting that garlicky goodness infuse the butter and beans.
- Step 3: Stir in the tomato paste and cook for one more minute before adding 3 cups of stock. Mix well.
- Step 4: Add the sliced kale, a good pinch of salt, and some freshly ground black pepper. Simmer for around 20 minutes, stirring occasionally, until the kale is tender. If the liquid reduces too much, add a little more stock as needed.
- Step 5: Once the kale is cooked down and the liquid has thickened, remove the pan from heat. Add the lemon zest and parmesan cheese. Stir it all together, adjusting the seasoning if necessary, and serve with extra parmesan on top.
Storage Options
Got leftovers (lucky you)? Store them in an airtight container in the refrigerator for up to 3 days. To reheat, just toss them back into a skillet over medium heat with a splash of stock to bring the sauce back to life. Want to freeze it? Sure thing! This dish freezes well for up to 2 months, but make sure to let it cool completely before popping it into freezer-safe containers. Thaw overnight in the fridge and reheat as usual.
Variations and Substitutions
This recipe is super versatile! Here are a few ways you can switch things up:
- Add Protein: Toss in some cooked sausage or shredded chicken to make it a filling main course.
- Make It Vegan: Swap the butter for olive oil, use vegetable stock, and skip the parmesan or replace it with a vegan cheese alternative.
- Switch the Greens: No kale? No problem. Try Swiss chard or spinach instead, but reduce the cooking time if using spinach.
- Spice It Up: For a bold kick, add a pinch of smoked paprika or a splash of your favorite hot sauce.
What to Serve with This Braised Kale & Cannellini Beans
This dish is delicious on its own, but it also plays well with others. Here’s what you can pair it with:
- Crusty Bread: Because every rich, saucy dish deserves something to soak it up with.
- Grilled Chicken: The smoky char of grilled chicken complements the hearty kale and beans perfectly.
- Roasted Potatoes: Because who doesn’t love double the comfort food?
FAQ
Q: Can I use a different type of bean?
A: Absolutely! Great Northern or navy beans are excellent substitutes for cannellini beans.
Q: Can I make this ahead of time?
A: Yes! This dish tastes even better the next day as the flavors meld. Just reheat gently and add a splash of stock if it’s too thick.
Q: Can I skip the red pepper flakes?
A: Sure. The heat is subtle, but if it’s not your thing, you can leave it out without losing the dish’s overall flavor.
Braised Kale & Cannellini Beans
Ingredients
- 4 tablespoons (56 g) butter
- 2 15-ounce cans (850 g) cannellini beans or white kidney beans
- 2 cloves garlic minced
- 1/2 teaspoon (0.5 tsp) red pepper flakes
- 1 6-ounce can (170 g) tomato paste
- 3 to 4 cups (710–950 ml) chicken or vegetable stock
- 2 small bunches (300 g) lacinato kale stems removed, sliced into about 1 inch strips
- 1 teaspoon (1 tsp) salt
- freshly ground black pepper
- (zest of 1/2 lemon) zest of 1/2 a lemon
- 1/4 cup (25 g) parmesan cheese plus more for serving
Equipment
- Large Pan
Instructions
- In a large pan over medium heat, melt the butter and cook until it begins to take on a tan color and smell nutty. Add the beans and cook, stirring occasionally, until they begin to soften and break up a bit, about 3-4 minutes. Add the garlic and red pepper flakes, cook for 1 minute. Add the tomato paste and cook, stirring, for another minute.
- Add about 3 cups of the stock, stir to combine. Then add the kale, salt, and pepper to taste. Stir well. Simmer, stirring occasionally, for about 20 minutes, until the kale is tender and the liquid has thickened. You may need to add more stock as it cooks.
- When the kale is ready, turn off the heat and check for seasonings (keep in mind that you'll be adding salty parmesan cheese). Add the lemon zest and cheese. To serve, top with extra parmesan cheese.
