Kale & Cannellini Beans

Share this post

kale-box-transCourtesy of  Capay Valley Farm Shop

INGREDIENTS
1 bunch kale, stems and ribs removed
Salt and freshly milled pepper
1 small onion, finely diced
3/4 tablespoon olive oil
1 plump garlic clove, minced
Pinch red pepper flakes
1 teaspoon chopped rosemary
1/4 cup dry white wine
2/3 cup cooked cannellini, rinsed well if canned
Freshly grated Parmesan, optional

PREPARATION

  • Simmer the kale in a skillet with salted water until tender, 6-8 minutes.
  • Drain, reserving the cooking water, and chop the leaves.
  • In a large skillet, sauté the onion in the oil with the garlic, pepper flakes, and rosemary for about 3 minutes.
  • Add the wine and cook until it is reduced to a syrupy sauce.
  • Add the beans, kale, and enough cooking water to keep the mixture loose.
  • Heat through, taste for salt and season with pepper, and serve with a dusting of Parmesan. Serves 2-4.

 

Sign up for our monthly newsletter

 

Recent Recipes articles:

January 11, 2016
November 15, 2015
August 11, 2015
July 13, 2015
Adapted from allrecipes.com
June 24, 2015

More recent articles:

The 18-year-old start-up
January 27, 2016
Food:
Ancient grains: the hype and the health
January 26, 2016
Food:
Three lunch options packed with fiber, veggies, and protein
January 25, 2016
A daily achievement journal is good for you—and your career.
January 25, 2016
Three hot exercise moves to do with your partner
January 14, 2016
Food:
’Tis the season to enjoy a bowl of chili
December 16, 2015
Exploring the diverse universe of apples
December 16, 2015

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.