White Bean and Kale Delight with Garlic and Parmesan

White Bean and Kale Delight with Garlic and Parmesan

Tender kale and creamy white beans simmer with garlic in a savory Parmesan broth.

Total 30 min Makes 4 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This skillet dish layers softened kale and creamy cannellini beans with plenty of garlic, finished with a shower of Parmesan for a nutty, savory edge. It comes together in one pan in under 30 minutes, making it suited for a quick weeknight dinner or a hearty side alongside roasted meats. A splash of lemon juice at the end brightens the earthy greens and rich broth.

Ingredients

  • 3 tablespoons olive oil
  • 5 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 1 bunch kale, stemmed and chopped
  • 2 cans cannellini beans, drained and rinsed
  • 1 1/2 cups vegetable broth
  • 1/2 cup Parmesan cheese, grated
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons Parmesan cheese, shaved, for garnish

Method

  1. Heat the olive oil in a 9-inch skillet over medium heat. Add the garlic and red pepper flakes, and cook, stirring frequently, until the garlic is fragrant and just golden, about 1 minute.

  2. Add the chopped kale to the skillet in batches, stirring to coat in the oil and wilt slightly before adding more.

  3. Stir in the cannellini beans and vegetable broth. Season with salt and black pepper.

  4. Bring to a simmer, then reduce the heat to low, cover, and cook until the kale is tender and the broth has slightly reduced, about 15 minutes.

  5. Remove from heat and stir in the grated Parmesan and lemon juice until the cheese melts into the broth.

  6. Taste and adjust seasoning with additional salt and pepper as needed.

  7. Divide among bowls and garnish with shaved Parmesan before serving warm.

Rate this recipe

★ 4.0 (1)

Comments

    Log in to comment.

    White Bean and Kale Delight with Garlic and Parmesan

    This skillet dish layers softened kale and creamy cannellini beans with plenty of garlic, finished with a shower of Parmesan for a nutty, savory edge. It comes together in one pan in under 30 minutes, making it suited for a quick weeknight dinner or a hearty side alongside roasted meats. A splash of lemon juice at the end brightens the earthy greens and rich broth.

    30 min 4 servings 310 cal

    Ingredients

    • 3 tablespoons olive oil
    • 5 cloves garlic, thinly sliced
    • 1/4 teaspoon red pepper flakes
    • 1 bunch kale, stemmed and chopped
    • 2 cans cannellini beans, drained and rinsed
    • 1 1/2 cups vegetable broth
    • 1/2 cup Parmesan cheese, grated
    • 1 tablespoon lemon juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 2 tablespoons Parmesan cheese, shaved, for garnish

    Method

    1. 1

      Heat the olive oil in a 9-inch skillet over medium heat. Add the garlic and red pepper flakes, and cook, stirring frequently, until the garlic is fragrant and just golden, about 1 minute.

    2. 2

      Add the chopped kale to the skillet in batches, stirring to coat in the oil and wilt slightly before adding more.

    3. 3

      Stir in the cannellini beans and vegetable broth. Season with salt and black pepper.

    4. 4

      Bring to a simmer, then reduce the heat to low, cover, and cook until the kale is tender and the broth has slightly reduced, about 15 minutes.

    5. 5

      Remove from heat and stir in the grated Parmesan and lemon juice until the cheese melts into the broth.

    6. 6

      Taste and adjust seasoning with additional salt and pepper as needed.

    7. 7

      Divide among bowls and garnish with shaved Parmesan before serving warm.