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–+ servings

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.
Couverts4
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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.
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Course; Side Dish / Vegetables