wilted kale and cannellini beans

http://calgaryavansino.com/recipes/wilted-kale-and-cannellini-beans/

  • Serves

    makes 4-6 servings

  • Preparation Time

    10 minutes

  • Cooking Time

    20 minutes

Ingredients

  • 1/2 large onion, chopped
  • 3 carrots, chopped
  • 1 large garlic clove, finely chopped
  • 2 tbsp olive oil
  • 8 leaves of kale, washed and chopped (laccinato kale works best)
  • 2 x 425g cans cannellini beans, rinsed and strained
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 large onion, chopped
  • 3 carrots, chopped
  • 1 large garlic clove, finely chopped
  • 2 tbsp olive oil
  • 8 leaves of kale, washed and chopped (laccinato kale works best)
  • 2 x 425g cans cannellini beans, rinsed and strained
  • 1 tsp salt
  • 1 tsp black pepper
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I love a big bowl of wilted kale and cannellini beans on its own, but it’s also excellent as an accompaniment to fish or you can fold it into pasta. I even make it into soup sometimes by adding stock. It’s such a tasty combination, it works any which way. 

In a large pan, sauté the onion, carrots and garlic in the olive oil until they are soft.

Add the kale and stir frequently – add more olive oil here if necessary. Cook until the kale is wilted.

Add the cannellini beans, salt and pepper. Cook for another 10-15 minutes, and serve.

Top tip: you can also add this recipe to 6 cups of vegetable stock and make the most delicious soup.