Ingredients
Scale
- 1 bunch lacinato kale
- 3 tablespoons extra virgin olive oil
- 1 small onion, finely diced
- 3 garlic cloves, sliced
- 1/4 teaspoon red pepper flakes (optional)
- 2 sprigs fresh sage (about 6 leaves)
- Kosher salt
- 2 14-ounce cans cannellini beans, drained and rinsed or 3 cups cooked white beans
- 1 quart chicken stock or vegetable broth
- freshly-ground black pepper
- grated pecorino toscano or parmigianno-reggiano, for serving
Instructions
- Wash the kale, remove the tough stems, and chop the leaves into bite-sized pieces. Set aside.
- In a medium Dutch oven over medium heat, warm the olive oil until shimmering. Add the onion and sauté for about 3 minutes until translucent and fragrant. Add garlic, red pepper flakes, and sage, stir for 30 seconds.
- Add the chopped kale to the skillet, stir to coat with oil and aromatics, and cook for 2 to 3 minutes until the leaves begin to soften. Season with salt.
- Stir in drained beans and pour in the stock or broth. Reduce heat to medium-low, cover, and let simmer for about 5 minutes, stirring until the kale is tender and beans are warmed through.
- Remove from heat, season with freshly-ground black pepper, and ladle into bowls. Top with grated cheese and a drizzle of olive oil.
Last Step:
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Feel free to substitute any leafy greens for the kale.
This dish can be made vegetarian by using vegetable broth instead of chicken stock.
Leftovers store well in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 2mg