Kale And Cannellini Beans Recipes

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CANNELLINI BEAN WITH FLAT LEAF KALE



Cannellini Bean with Flat Leaf Kale image

All ingredients come from the freezer or the refrigerator and are assembled at time of use. Freshly cooked beans are better than the canned variety so have some on hand always, all beans work well for this wonderful soup! Ladle into your nicest soup plate, find a warm cozy place to sit and sip your soup.

Provided by MARIGOLD

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Kale Soup Recipes

Time 12m

Yield 2

Number Of Ingredients 8

1 cup canned cannellini beans
1 clove garlic, crushed
2 ounces kielbasa sausage, sliced thin
½ small onion, slivered
3 leaves kale, rinsed and sliced
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1 tablespoon grated Parmesan cheese

Steps:

  • In a saucepan, place the cannellini beans, garlic, sausage, onion and kale with just enough water to cover. Season with 2 teaspoons of parsley, thyme and salt and pepper if desired. Bring to a boil and cook until vegetables are tender. Serve immediately garnished with Parmesan cheese and remaining fresh parsley.

Nutrition Facts : Calories 223.7 calories, Carbohydrate 24.2 g, Cholesterol 20.9 mg, Fat 9.2 g, Fiber 6 g, Protein 10.8 g, SaturatedFat 3.1 g, Sodium 579.5 mg, Sugar 1.2 g

KALE WITH CANNELLINI BEANS



Kale With Cannellini Beans image

I found this recipe in Deborah Madison's book Vegetarian Cooking for Everyone. I used it as part of a meal that i was creating that needed to contain 45 or fewer carbs. My guests, one of whom who does not like kale, loved the mixture of the beans and the kale and really enjoyed this dish. Next time, I might make some croutons to sprinkle on top of it as well to give it a bit of crunch.

Provided by Inspiritual

Categories     Greens

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs kale or 1 1/2-2 lbs mixed greens, with ribs and stems removed
salt & freshly ground black pepper
1 small onion, finely diced
1 1/2 tablespoons olive oil
2 plump garlic cloves, minced
1 pinch red pepper flakes
2 teaspoons rosemary, chopped
1/2 cup dry white wine
1 1/2 cups cooked cannellini beans, rinsed well if canned
parmesan cheese, freshly grated (optional)

Steps:

  • Simmer the kale in salted water until tender, 7-10 minutes.
  • Drain, reserving the cooking water, and chop the leaves.
  • In a large skillet, saute the onion in the oil with the garlic, pepper flakes, and rosemary for about 3 minutes. Add the wine and cook until reduced to a syrupy sauce.
  • Add the beans, kale, and enough of the cooking water to keep the mixture loose.
  • Heat through, taste for salt and season with pepper and a dusting of Parmesan cheese.

Nutrition Facts : Calories 257.5, Fat 6.6, SaturatedFat 0.9, Sodium 80, Carbohydrate 37, Fiber 8.1, Sugar 1.3, Protein 12.5

KALE AND CANNELLINI BEANS



Kale and Cannellini Beans image

Very simple & healthy!! Serve this over your choice of pasta or mashed potatoes for a lovely dinner. You can use any type of kale but Lacinato is what was called for here. Also if you don't have the leek sub onion or shallots...who cares :) I use home cooked beans but canned is listed for convienence.

Provided by Mindelicious

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 bunch kale, stemmed and cut into pieces (about 6 cups)
1 tablespoon olive oil
1 leek, white part only, finely chopped
1/4 teaspoon red pepper flakes (or to taste)
1 (15 ounce) can cannellini beans
1 teaspoon salt
additional salt

Steps:

  • If you are serving over pasta cook according to package but reserve 2 cups of the pasta water.
  • Saute garlic and leeks in olive oil over medium heat. Add red pepper flakes and salt. Be careful not to brown the garlic; it will be bitter if you do.
  • Add kale and the drained and rinsed beans. Add reserved pasta water a bit at a time, just enough to have enough liquid for the kale to wilt and become tender. Be sure to taste the kale and bean mixture. Adjust seasoning as needed.
  • Add drained cooked pasta directly to the bean and kale mixture. Add additional pasta water if the mixture is dry, and add more olive oil if desired.

Nutrition Facts : Calories 158.2, Fat 4.5, SaturatedFat 0.7, Sodium 922.2, Carbohydrate 23.7, Fiber 7.1, Sugar 2.9, Protein 7.5

SEA BASS WITH KALE AND CANNELLINI BEANS



Sea Bass with Kale and Cannellini Beans image

Any flaky white fish, like hake or cod, can be substituted for sea bass.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 35m

Number Of Ingredients 9

2 bunches lacinato kale, ribs removed, coarsely chopped (8 packed cups)
1/2 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 cans (each 15 ounces) cannellini beans, drained and rinsed
4 skin-on sea-bass fillets (each 4 ounces)
2 tablespoons fresh orange juice
1 tablespoon red-wine vinegar
1/2 small red onion, peeled and thinly sliced (1/2 cup)
1/4 cup pitted, halved Kalamata olives

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss kale with 2 tablespoons oil; season with salt and pepper. Roast, tossing once, until beginning to crisp, 6 to 8 minutes. Remove from oven; add beans and 1 tablespoon oil to sheet and toss to coat. Season fish on both sides with salt and pepper; place on top of kale mixture and drizzle with oil. Roast until fish is opaque and flaky, 10 to 12 minutes.
  • Meanwhile, stir together orange juice, vinegar, onion, and olives. Stir in remaining 5 tablespoons oil; season with salt and pepper. Transfer fish to a plate; drizzle half of vinaigrette over kale and beans. Divide evenly among plates, top each with fish, and serve, with remaining vinaigrette spooned over top.

KALE AND CANNELLINI BEAN SALAD IN A JAR



Kale and Cannellini Bean Salad in a Jar image

Prep your lunches for the whole week with these easy and health-conscious jar salads. Make sure to pack them nice and tight and they will keep all week.

Provided by France C

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 30m

Yield 5

Number Of Ingredients 12

2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon minced shallot
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup extra-virgin olive oil
5 pint-sized jars with lids
1 (15 ounce) can cannellini beans, drained and rinsed
20 cherry tomatoes, halved
8 cups stemmed kale, cut into ribbons
1 pinch salt
5 tablespoons freshly grated Parmesan cheese

Steps:

  • Whisk lemon juice, red wine vinegar, shallot, salt, and pepper in a medium bowl. Slowly drizzle in olive oil, whisking constantly until dressing is combined.
  • Line jars up in an assembly line fashion. Divide beans evenly between the jars. Spoon about 1 1/2 tablespoons dressing over the beans. Add 8 tomato halves to each jar.
  • Sprinkle kale with salt and lightly massage until leaves are slightly softened and starting to turn a brighter green color, 20 to 30 seconds. Divide kale between the jars, packing it down tightly to squeeze out air pockets.
  • Top each salad with 1 tablespoon Parmesan cheese. Place lids on jars and refrigerate. Pour salad out into a bowl and toss when ready to eat.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 16.3 g, Cholesterol 4.4 mg, Fat 13.2 g, Fiber 4 g, Protein 5.8 g, SaturatedFat 2.5 g, Sodium 520.9 mg, Sugar 0.3 g

CANNELLINI BEANS WITH KALE



Cannellini Beans with Kale image

Provided by Ivy Manning

Categories     Bean     Side     Christmas     Thanksgiving     Low Fat     Vegetarian     Low Cal     High Fiber     Kale     Fall     Family Reunion     Healthy     Low Cholesterol     Christmas Eve     Potluck     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 cups

Number Of Ingredients 11

1 1/2 cups (10 to 11 ounces) dried cannellini (white kidney beans)
1 cup chopped onion
3 garlic cloves, peeled
1 Turkish bay leaf
1 teaspoon dried sage
1 teaspoon salt
4 cups (packed) coarsely chopped stemmed lacinato kale
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
Dried crushed red pepper
Ingredient info: Lacinato (Tuscan) kale is flatter and more tender than curly kale.

Steps:

  • Place beans in pot with enough cold water to cover by 3 inches. Bring to boil. Continue to boil 1 minute. Remove from heat. Cover; let stand 1 hour. Drain beans; return to pot. Add 8 cups water, onion, garlic, bay leaf, and sage; bring to boil. Reduce heat; cover and simmer until beans are tender, 1 to 11/2 hours. Stir in salt. Add kale; cook 4 minutes.
  • Drain beans and kale; place in large bowl. (Cover and chill liquid for soup.) Add oil, lemon juice, and red pepper to taste; toss. Season with salt and black pepper.

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