Kale & Cannellini Beans

Share this post

kale-box-transCourtesy of  Capay Valley Farm Shop

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


  • 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:

More recent articles:

How to pick a peck of pumpkins (and other winter squashes)
October 26, 2016
Time to bring your workout out of the cold and into a gym
October 26, 2016
How to survive an open-office floor plan
October 26, 2016
Keeping history alive and edible
October 21, 2016
Keep your workouts outdoors this winter
September 28, 2016
Exploring the meaning of work in America
September 28, 2016
How to find your favorite variety of one of fall’s best fruits
September 25, 2016
Office etiquette for the election season
September 21, 2016

About Us

Our monthly online magazine features articles about fitness, health, food, and work, as well as recipes featuring farm-fresh fruit!