wilted kale and cannellini beans
https://calgaryavansino.com/recipes/wilted-kale-and-cannellini-beans/
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
Share This!
Print This!
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.
