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white beans and kale

Lemon Garlic White Beans and Kale with Parmesan

Crispy white beans and garlicky kale with lemon and Parmesan. One skillet, 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 3 servings
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

The 5 ingredients
  • 2 cans (15 oz) cannellini beans rinsed, drained and patted dry
  • 1 large bunch lacinato kale stems removed, leaves torn
  • 6 garlic cloves thinly sliced
  • 1 lemon zested and juiced
  • 1/2 cup Parmesan finely grated from the block
Pantry
  • 3 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp water

Method
 

  1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the beans in one layer and cook without stirring for 3 minutes until blistered, then toss and cook 2 minutes more.
  2. Lower the heat to medium. Add the last 1 tbsp oil, the garlic, smoked paprika, oregano and red pepper flakes. Stir for 1 minute until the garlic is golden.
  3. Add the kale, salt, pepper and water. Toss for 3 to 4 minutes until the kale is wilted and tender.
  4. Turn off the heat. Stir in the lemon zest and juice and half the Parmesan.
  5. Serve with the rest of the Parmesan and a drizzle of olive oil on top.

Notes

The five main ingredients: white beans, kale, garlic, lemon and Parmesan. Oil, salt and spices are pantry staples.