Kale and Cannellini Beans
Have you ever kinda sorta wanted to eat Kale but you weren't quite sure what to do with it?
It's kind of large and curly and tough and chewy when compared to say, spinach. But it is one of the most talked about vegetables, it is one of the "super-foods," and it seems like everyone is eating it… or at least saying that they are eating it… or just pinning recipes of it on Pinterest…trying to figure out what to do with it.
Kale is good for us, it is a cruciferous vegetable, which puts it among other power houses like cabbage and broccoli with cancer preventing qualities. It is also a great source of Vitamins K, A, and C. It is also dirt cheap, you can fill up a huge bag of kale for pennies on the dollar. And the recipe below, is exactly what you do with kale.
This recipe is great as a side dish at dinner, and then eat the leftovers as a stand alone at lunch the next day.
Kale and cannellini beans recipe:
For 4 servings plus leftovers
- 1 Tablespoon extra-virgin olive oil
- 1 Large bunch of Kale, washed and dried
- 2 14.5 oz cans cannellini beans, rinsed and drained
- 3 large cloves of garlic, minced
- Zest and juice of one large lemon or 2 small lemons
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup freshly grated parmesan reggiano
- Heat extra-virgin olive oil over medium heat in a very large sautee pan
- Remove leafy part of the kale from the stem and chop up the kale leaves
- Add garlic to extra-virgin olive oil in pan, and heat until fragrant and just begins to brown, about 1 minute
- Add kale to the sautee pan and continue to stir and toss until wilting
- Add lemon zest, lemon juice, cannellini beans, salt and pepper and continue to stir and toss for 1-2 minutes until kale is wilted down and cannellini beans are heated through
- Remove from heat and add parmesan reggiano and toss.