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Savor simplicity with our one-pot wonder: perfectly seasoned creamy white beans & kale.
Type of Cuisine:
Mediterranean
Prep Time: 10 minutes.
Cook Time: 30 minutes
How Many Servings?
3-4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 5 tablespoons olive oil (3 tablespoons for sautéing, 2 tablespoons separate for drizzling) | |
| 2 small shallots, finely chopped | |
| 3 cloves garlic, minced | |
| 8 oz kale, stems removed and roughly chopped | |
| 1 teaspoon Fresh thyme leaves | |
| Salt to taste | |
| 1 teaspoon Aleppo pepper (to taste, for a touch of heat) | |
| 1 cup cherry tomatoes, halved | |
| 1 cup broth or water | |
| 2 lemons juiced (separated) | |
| 3 tablespoons red wine vinegar (2 tablespoons for sautéing, 1 tablespoon separate for drizzling) | |
| 3/4 cup Parmesan cheese, grated |
Preparation
1
Start with Aromatics
Heat 3 tablespoons of olive oil in a large pan over medium heat. Add the shallots and garlic, and sauté—stirring occasionally—until they’re soft, fragrant, and translucent.
Heat 3 tablespoons of olive oil in a large pan over medium heat. Add the shallots and garlic, and sauté—stirring occasionally—until they’re soft, fragrant, and translucent.
2
Build the Base
Add the chopped kale to the pan and sauté for about 5 minutes, stirring now and then. Sprinkle in fresh thyme, a pinch of salt, and Aleppo pepper. Pour in ½ cup of water or broth, the juice of one lemon, and 2 tablespoons of red wine vinegar. Stir well, then let it simmer until the kale is tender and wilted—about 10–15 minutes.
Add the chopped kale to the pan and sauté for about 5 minutes, stirring now and then. Sprinkle in fresh thyme, a pinch of salt, and Aleppo pepper. Pour in ½ cup of water or broth, the juice of one lemon, and 2 tablespoons of red wine vinegar. Stir well, then let it simmer until the kale is tender and wilted—about 10–15 minutes.
3
Add a Burst of Sweetness
Stir in the cherry tomatoes, mixing them well with the kale and seasonings. Let them warm through and soften slightly for a pop of flavor.
Stir in the cherry tomatoes, mixing them well with the kale and seasonings. Let them warm through and soften slightly for a pop of flavor.
4
Finish & Brighten
Stir the white beans into the pan, making sure they’re well combined with the kale and tomatoes. Let everything simmer gently for about 8 minutes, giving the flavors time to meld and the sauce to thicken slightly. In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, and the juice of one lemon. Drizzle this bright dressing over the skillet just before serving.
Stir the white beans into the pan, making sure they’re well combined with the kale and tomatoes. Let everything simmer gently for about 8 minutes, giving the flavors time to meld and the sauce to thicken slightly. In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, and the juice of one lemon. Drizzle this bright dressing over the skillet just before serving.
5
Garnish & Serve
Sprinkle grated Parmesan over the beans and vegetables just before serving. Stir gently so the cheese melts into the dish. For a final flourish, add fresh thyme leaves and a splash of lemon juice to brighten every bite.
Sprinkle grated Parmesan over the beans and vegetables just before serving. Stir gently so the cheese melts into the dish. For a final flourish, add fresh thyme leaves and a splash of lemon juice to brighten every bite.