Sauteed Kale With Cannellini Beans Recipes

QUICK BRAISED CANNELLINI BEANS AND KALE

Steps:

• Heat a medium sized skillet over medium heat on the stove.
• When the skillet is hot, add the oil.
• Add the garlic and sofritto, sauté until fragrant.. about 30 seconds
• Add both cans of beans and season with a dash of salt and pepper. Stir and make sure the beans are coated with the garlicky goodness in the pan.
• Add your stock and kale and continue to cook until the kale has wilts.
• Season with the 1/2 tsp of kosher salt, stir and add the parsley and a squeeze of lemon.
• To serve, spoon beans and kale into bowls, tops with parmesan cheese, crushed red pepper if using, and a drizzle of extra virgin olive oil and pieces of crusty bread on the side.
• Enjoy!

KALE AND CANNELLINI BEANS

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.

MY FAVORITE SAUTEED KALE

Steps:

• Heat olive oil in a large saucepan over medium-high heat.
• Add crushed red pepper flakes, if using, and let them sizzle a bit in the oil.
• Add the garlic and cook until soft, but not colored.
• Raise heat to high, add the stock and kale and toss to combine.
• Cover and cook for 5 minutes.
• Remove cover and continue to cook, stirring until all (most) the liquid has evaporated. I like the kale to still remain bright-ish green.
• Season with salt and pepper to taste and add vinegar.

KALE WITH CANNELLINI BEANS

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.