Braised Kale & Cannellini Beans
This flavorful, hearty side dish brings together tender lacinato kale, creamy cannellini beans, and a bright trio of lemon zest, parmesan, and garlic. Easy to prepare in one pan and perfect for both kale lovers and skeptics alike.
5
servings
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.
Notes
Vegetable stock can be used in place of chicken stock for a vegetarian version. This dish makes an excellent hearty side or can be served as a light main with crusty bread.
Nutrition
Calories: 315kcal | Carbohydrates: 37g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 1210mg | Potassium: 865mg | Fiber: 8g | Sugar: 4g | Vitamin A: 4450IU | Vitamin C: 61mg | Calcium: 175mg | Iron: 5mg