KALE AND CANNELLINI BEANS RECIPES

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KALE WITH CANNELLINI BEANS RECIPE - FOOD.COM



Kale With Cannellini Beans Recipe - Food.com image

I found this recipe in Deborah Madison's book Vegetarian Cooking for Everyone. I used it as part of a meal that i was creating that needed to contain 45 or fewer carbs. My guests, one of whom who does not like kale, loved the mixture of the beans and the kale and really enjoyed this dish. Next time, I might make some croutons to sprinkle on top of it as well to give it a bit of crunch.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs kale or 1 1/2-2 lbs mixed greens, with ribs and stems removed
salt & freshly ground black pepper
1 small onion, finely diced
1 1/2 tablespoons olive oil
2 plump garlic cloves, minced
1 pinch red pepper flakes
2 teaspoons rosemary, chopped
1/2 cup dry white wine
1 1/2 cups cooked cannellini beans, rinsed well if canned
parmesan cheese, freshly grated (optional)

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.

Nutrition Facts : Calories 257.5, FatContent 6.6, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 80, CarbohydrateContent 37, FiberContent 8.1, SugarContent 1.3, ProteinContent 12.5

KALE AND CANNELLINI BEANS RECIPE - FOOD.COM



Kale and Cannellini Beans Recipe - Food.com image

Very simple & healthy!! Serve this over your choice of pasta or mashed potatoes for a lovely dinner. You can use any type of kale but Lacinato is what was called for here. Also if you don't have the leek sub onion or shallots...who cares :) I use home cooked beans but canned is listed for convienence.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 7

1 bunch kale, stemmed and cut into pieces (about 6 cups)
1 tablespoon olive oil
1 leek, white part only, finely chopped
1/4 teaspoon red pepper flakes (or to taste)
1 (15 ounce) can cannellini beans
1 teaspoon salt
additional salt

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.

Nutrition Facts : Calories 158.2, FatContent 4.5, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 922.2, CarbohydrateContent 23.7, FiberContent 7.1, SugarContent 2.9, ProteinContent 7.5

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