Sautéed kale and buttery-tasting cannellini beans are tossed with lots of garlic for a quick and healthy side dish.
As if I’m trying to atone for the sins of my last post, I am loading you full of veggies and protein today in the form of kale and cannellini beans. It’s all spiced up with nutmeg, garlic, and a tiny dash of cayenne, and it will make your veggie-loving-heart happy.
I actually served this on Christmas as a side dish (what did you eat for Christmas?) to offset the copious amounts of cream that the rest of our meal had in it. But there were leftovers.
There are always leftovers.
Which, in this case, turned out just fine. I ate a bit as my lunch one day (three cheers for the reduction of the 2PM compulsion to take a nap), and the next morning, I polished it off over some cheesy polenta with a sunny side up egg on top (Because egg yolk makes everything better. No really. I briefly pondered opening a cafe where everything would be served with a sunny side up egg on top. Blogging ultimately seemed like a better idea though.). It kind of reminded me of my recent polenta lunch with Brussels sprouts, just breakfasty by nature of the egg (I have zero qualms about mixing breakfast and lunch foods and just eating brunch all the time.).
In any case, kale and, as the Big Girl calls them now, “butter beans” are the perfect way to keep your healthy-eating resolutions in check for at least a few more days.
And in case you’re like me, I was somewhat of a greens-and-beans-together skeptic. I knew other people had done it. I assumed that many people couldn’t be wrong. But you know, sometimes you’re just not sure how it’ll play out once it’s actually on your plate, staring at you, taunting you with all its scary unfamiliarness. The textures! The tastes! The overwhelming healthiness of it all!
Take the plunge, Brave Eaters, take the plunge!
- 4 tbsp. olive oil, divided
- 1 bunch of kale, center rib removed and leaves chopped (about 10 cups)
- 3 cloves of garlic, minced
- 1 cup vegetable or chicken broth
- 1½ cups (or 1- 15 oz. can) cooked cannellini beans, rinsed
- dash cayenne
- ⅛-1/4 tsp. freshly grated nutmeg
- 1 tsp. Sherry wine vinegar
- salt, to taste
- Heat 3 tablespoons of oil in a large saute pan over medium high heat. Add kale and stir occasionally until kale has begun to wilt, about 3-4 minutes.
- Push kale to one side of the pan, add remaining tablespoon of oil and minced garlic. Stir garlic in the oil until fragrant, about 30 seconds. Then pour in the broth and stir into kale and garlic. As the broth begins to evaporate (2-3 minutes), add the nutmeg and cayenne and stir.
- When all the broth is nearly gone, stir in vinegar and any salt, if needed.
- Consume with reckless abandon!
Adapted from Epicurious.