Beans and greens make a hearty yet quick vegetarianentree. To boost the protein and calcium in the dish, sprinkle a tablespoon ofgrated Parmesan cheese over each serving. Serve this dish with whole-grainbread and a simple vegetable.
Kale and Cannellini Beans
Beans and greens make a hearty yet quick vegetarianentree. To boost the protein and calcium in the dish, sprinkle a tablespoon ofgrated Parmesan cheese over each serving. Serve this dish with whole-grainbread and a simple vegetable.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 large garlic clove minced
- 1 pound fresh kale thick stems removed
- 1 cup vegetable broth
- 1 can 15 ounces cannellini beans, drained and rinsed
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons fresh lemon juice
Instructions
- Heat the oil in a 5-quart pot.
- Add the onion and garlic and cook over low-medium heat 2 minutes.
- Coarsely chop the kale into 1- to 2-inch pieces.
- Place in a colander and run under cold water.
- Do not pat dry.
- Add the kale to the pot.
- You’ll have about 12 cups, but it will quickly cook down.
- Cook over high heat 5 minutes, stirring frequently, until kale wilts.
- Add the broth, beans, red pepper flakes, salt, and pepper.
- Cook at medium-high heat 10 minutes, or until the kale is tender, stirring occasionally.
- Sprinkle with lemon juice just before serving.