White Bean Kale Pesto Dip Recipes

WHITE BEAN & KALE PESTO DIP

White Bean & Kale Pesto Dip image

Naturally green, utterly addicting, and the perfect way to sneak in a superfood. This garlicky dip is easy to make and even easier to eat.

Provided by Kare for Kitchen Treaty

Time 5m

Number Of Ingredients 9

Ingredients

1/2 cup walnuts (+ a few more chopped walnuts for topping if desired)
2 medium garlic cloves (chopped)
3 cups kale (lightly packed and chopped)
1/2 cup grated Parmesan cheese
Approx. 2/3 cup extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
Coarse salt and freshly ground pepper to taste
3 cups cooked cannellini beans (or 2 15-ounce cans, drained)

Steps:

Pulse the garlic in a food processor until finely chopped, then add the kale, walnuts, and Parmesan cheese. Pulse until chopped, turning off periodically and removing the top to press the kale down toward the blade if necessary.
With the food processor running on low, pour the olive oil in in a steady stream until it forms a sauce. Add the lemon juice and pulse a couple more times.
Scrape down the sides and add the beans, along with a pinch of salt and pepper. Puree, adding more oil if necessary to obtain a smooth consistency. Taste and add additional salt and pepper if desired.
Transfer to a bowl and top with additional almonds and a drizzle of olive oil if desired. Serve with pitas, crackers, and/or veggies.

KALE AND WHITE BEANS

Kale and White Beans image

I hated kale until a friend gave me a bunch from her garden and this recipe. I added a few ingredients. At dinner my husband ate two servings and asked me to make it again. Success!

Provided by Hinkle

Categories Greens

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 bunch fresh kale, washed and stemmed
14 ounces canned white beans, rinsed and drained (I used navy beans)
4 -6 garlic cloves, peeled and diced
1 medium tomatoes, sliced thinly
1 medium onion, peeled and sliced thinly
4 -6 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1/2 teaspoon sea salt
1 teaspoon oregano
1 teaspoon thyme
1/4-1/3 cup asiago cheese, sliced thinly (I used a vegetable peeler)

Steps:

If you can get fresh kale from a garden, wash it, shake off excess water, and store it in a partially airtight container in the frig for 3-4 days. As it "ages," it sweetens.
Heat the olive oil slowly in a large frying pan.
While the oil is heating, chop the kale in large strips. Set aside.
Saute onion and garlic over medium-low heat until they begin to turn color. Do not burn.
Throughout the rest of this prepartion do not overheat the oil. Medium should be the right temperature.
Stir in the brown sugar, oregano, and thyme. Stir gently for another minute or two until the sugar has disappeared.
If you need to add a bit more olive oil, do so at this point. You need a thin layer of hot oil covering the bottom of the pan.
Stir the chopped kale into the hot oil mix. Kale may look to be too much to fit in the pan, but be patient; as you stir it in, it begins to wilt down to a manageable size. Stir the kale gently for a few minutes, just long enough to cook it down a bit. Do not let it become soft.
Stir in the drained, rinsed beans, the balsamic vinegar, and the salt.
Lay the tomato slices on top.
Lay the thinly sliced asiago cheese on top of the tomatoes.
Turn off heat or turn down very low, cover and let steam for 5 minutes. Serve hot.

Nutrition Facts : Calories 287.9, Fat 13.9, SaturatedFat 2, Sodium 302.9, Carbohydrate 34.2, Fiber 5.8, Sugar 10.2, Protein 8.1

TUSCAN KALE AND WHITE BEAN STEW

Tuscan Kale and White Bean Stew image

A hearty kale and white bean soup simmered in vegetable stock.

Provided by Food Network Kitchen

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1/3 cup vegetable base, such as Vogue Vegebase
2 tablespoons butter substitute, such as Earth Balance Buttery Spread
1 tablespoon extra-virgin olive oil, plus more for drizzling
3 carrots, diced
3 inner stalks celery, diced
1 large Spanish onion, diced
Kosher salt and freshly ground black pepper
2 sprigs thyme
1 sprig rosemary
4 cloves garlic, minced
Two 14-ounce cans cannellini beans (do not drain)
Zest of 1 lemon
1 pound Tuscan kale, tough stems discarded and leaves chopped, washed and dried (about 8 cups)

Steps:

Combine the vegetable base and 8 cups water in a saucepan. Bring to a simmer, whisking to dissolve the base. Set aside.
Place a Dutch oven or soup pot over medium-high heat. Add the butter substitute and olive oil and heat until melted. Add the carrots, celery and onions and season with salt and pepper. Saute until tender, about 5 minutes. Tie the thyme and rosemary into a bundle with kitchen string and add it to the pot along with the garlic. Cook for 1 minute more.
3. Add the beans and their liquid, the lemon zest and vegetable stock. Bring to a simmer and cook until the beans are tender, about 10 minutes. Add the kale, season with salt and pepper and simmer until the kale has wilted and softened a bit, 7 to 8 minutes.
Divide the soup among bowls and drizzle with olive oil.

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