067: Cannellini Beans with Kale

Time: 25 Minutes

Servings: 4

Ingredients

1 to 2 tablespoons olive oil (or sub broth to make it oil-free)

Half a small white onion, finely diced

5 cloves garlic, minced

1/4 to 1/2 teaspoon red pepper flakes

Two 15 oz cans cannellini beans, drained and rinsed

1 cup vegetable broth

1/2 teaspoon salt (or to taste)

Freshly ground black pepper, a few cracks

4 cups chopped kale, stems removed

2 tablespoons fresh lemon juice

Optional, for serving: crusty bread, cooked rice, quinoa, or pasta, and vegan parmesan.

Instructions:

1. Warm the olive oil in a large skillet over medium heat. Add the diced onion and saute until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for about a minute, until fragrant.

2. Add the red pepper flakes and the drained cannellini beans to the pan. Stir gently to coat the beans with the aromatics.

3. Pour in the vegetable broth, then add the salt, black pepper, and chopped kale. Let everything simmer for 5 to 10 minutes, stirring once or twice, until the kale has wilted and the beans are warmed through and creamy. Finish with the fresh lemon juice and taste for salt.

4. Spoon into bowls and serve right away. It is fantastic with a piece of crusty bread for sopping up the sauce, or over cooked rice, quinoa, or pasta. A little vegan parmesan on top is a nice touch.

Adapted from Nora Cooks. Find the original recipe at https://www.noracooks.com/one-pan-cannellini-beans/