Best 6 Braised Cannellini Beans With Kale Recipes

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Indulge in a symphony of flavors with this delectable dish of Braised Cannellini Beans with Kale, a true testament to the culinary artistry of Tuscany. This hearty and wholesome meal, deeply rooted in Italian tradition, showcases the perfect harmony of tender cannellini beans, earthy kale, and a chorus of aromatic herbs and spices. Embark on a culinary journey as we unveil the secrets of this Tuscan gem, with step-by-step instructions and helpful tips to guide you towards creating a masterpiece that will tantalize your taste buds and leave you craving for more. Alongside the main recipe, discover variations and accompaniments that add delightful twists to this classic dish, elevating it to an unforgettable dining experience.

Here are our top 6 tried and tested recipes!

WHITE BEANS AND KALE



White Beans and Kale image

Simmer kale and cannellini with lemon zest and serve with fresh herbs.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 bunch Tuscan kale, tough stems discarded, thinly sliced (about 8 cups)
One 15-ounce can cannellini beans, undrained
2 strips lemon zest, removed with a vegetable peeler
Kosher salt and freshly ground black pepper
1/4 cup roughly chopped fresh parsley
2 tablespoons chopped fresh chives
Lemon wedges, for serving

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the kale and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the beans with the liquid from the can, lemon zest, 2 cups water and a generous pinch each of salt and pepper. Bring to a simmer and continue to cook, stirring occasionally until the liquid has reduced and the kale is tender, 10 to 12 minutes.
  • Transfer the kale and beans to a serving bowl. Scatter the parsley and chives over the top and serve with lemon wedges.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

QUICK BRAISED CANNELLINI BEANS AND KALE



Quick Braised Cannellini Beans and Kale image

Quick braised cannellini beans and kale is filling, delicious and ready in 30 minutes from start to finish. The perfect weeknight meal!

Provided by Angie

Categories     Siriusly Savory

Time 35m

Number Of Ingredients 13

2 15.5 oz cans of Cannellini Beans, rinsed and drained
2 cups roughly chopped kale
3 tbsp extra virgin olive oil
3 garlic cloves, roughly chopped
1 tbsp Trader Joes Sofritto seasoning
1/2 cup vegetable broth or stock
Handful of parsley leaves chopped
1 lemon
1/2 tsp kosher salt
Toasted or grilled crusty bread
Crushed red pepper, optional
Shaved or grated parmesan cheese
Drizzle of extra virgin olive oil

Steps:

  • Heat a medium sized skillet over medium heat on the stove.
  • When the skillet is hot, add the oil.
  • Add the garlic and sofritto, sauté until fragrant.. about 30 seconds
  • Add both cans of beans and season with a dash of salt and pepper. Stir and make sure the beans are coated with the garlicky goodness in the pan.
  • Add your stock and kale and continue to cook until the kale has wilts.
  • Season with the 1/2 tsp of kosher salt, stir and add the parsley and a squeeze of lemon.
  • To serve, spoon beans and kale into bowls, tops with parmesan cheese, crushed red pepper if using, and a drizzle of extra virgin olive oil and pieces of crusty bread on the side.
  • Enjoy!

Nutrition Facts : Calories 376 calories, ServingSize 1

CRISPY BRAISED CHICKEN THIGHS WITH CANNELLINI BEANS AND GREENS



Crispy Braised Chicken Thighs with Cannellini Beans and Greens image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons grapeseed or other neutral high-heat cooking oil
8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 medium onion, thinly sliced
4 to 5 cloves garlic, rough chop
2 fresh parsley sprigs
2 fresh thyme sprigs
1/4 cup light-bodied dry white wine
1 pound dried cannellini beans, soaked overnight with a few tablespoons salt, or four 15-ounce cans cannellini beans, drained and rinsed
1 to 2 quarts rich chicken stock, as needed
4 to 5 cups roughly chopped or torn leaves of stemmed greens (such as kale, Swiss chard, mustard or beet greens)
Extra-virgin olive oil, lemon wedges and chopped fresh parsley leaves, for serving (optional)

Steps:

  • Heat the oil in a Dutch oven or pot (at least 4 inches high and large enough to hold the chicken thighs in a single layer; see Cook's Note) over medium-high heat.
  • Thoroughly pat dry the chicken thighs and sprinkle both sides with salt and pepper, seasoning the skins generously. Place the chicken thighs skin-side down in the pot and cook, undisturbed, until the skins are dark golden, about 8 minutes. They will sizzle a lot but don't worry and do not move the chicken thighs. If the pot starts to smoke or smells like the chicken is burning, reduce the heat a little (see Cook's Note).
  • Flip chicken thighs and cook the other side until browned, about 5 minutes. Transfer the chicken to a wire rack set in a rimmed baking sheet.
  • Reduce the heat to medium and add the onions to pot. Cook, stirring, until translucent, 5 to 7 minutes. Add the garlic and herbs and cook, stirring, until the onions and garlic are lightly browned. Add the wine, scraping up the browned bits from the bottom of the pot (the wine will help loosen the bits).
  • IF USING CANNED BEANS: Return the chicken thighs, skin-side up, to the pot, nestling them between the onions. Add enough chicken stock to cover the onions and garlic and about 3/4 up the chicken thighs, letting the chicken skin sit above the stock. Increase the heat to bring to a boil, then reduce the heat and simmer the chicken for 25 minutes.
  • Remove 2 to 3 chicken thighs from the pot. Add the beans and stir into the stock. Reposition the chicken thighs in the pot on top of the beans so the chicken skin remains exposed. Return the 2 to 3 chicken thighs to the pot, skin-side up. Add more stock to cover the beans, if necessary. Bring to a boil, reduce to a simmer and cook for 10 minutes. Carefully stir the greens into the beans, around the chicken, then simmer until the greens are tender, 8 to 10 more minutes.
  • IF USING DRIED BEANS: Add the soaked dried beans to the onions and garlic in the pot. Add enough chicken stock to cover the beans by about 2 inches. Increase the heat, bring to a boil, then reduce the heat and simmer for 45 minutes.
  • Return the chicken thighs, skin-side up, to the pot, nestling them in the beans slightly so that the skin isn't submerged. Simmer, uncovered, until the beans are tender, adding more stock if the beans start to get too dry, for another 35 minutes. Taste the beans and add salt and/or pepper, to taste. Carefully stir the greens into the beans, around the chicken, then simmer until the greens are tender, about 10 minutes.
  • Ladle the beans and greens into shallow bowls then top with the chicken thighs. Add a drizzle of olive oil (for the omega-3 balance!), squeeze of lemon and chopped fresh parsley.

BRAISED CANNELLINI BEANS WITH KALE



BRAISED CANNELLINI BEANS WITH KALE image

Categories     Bean

Number Of Ingredients 12

Ingredients:
3 Tbs. olive oil
1 fennel bulb, trimmed, cored and diced
1 yellow onion, diced
3 garlic cloves, thinly sliced
3 fresh thyme sprigs
1 cup dried cannellini beans, soaked overnight, drained and rinsed
2 cups chicken or vegetable broth
1 cup water
Kosher salt and freshly ground pepper, to taste
1/2 bunch kale, ribs removed, leaves thinly sliced crosswise
1 Tbs. chopped fresh flat-leaf

Steps:

  • Directions: In a 3-quart La Chamba clay oval casserole dish set over a diffuser, or in a Dutch oven set directly on the stovetop, warm the olive oil over medium-high heat. Add the fennel and onion and cook, stirring occasionally, until softened and translucent, about 10 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Add the thyme sprigs, beans, broth and water, and season with salt and pepper. Bring to a simmer, then reduce the heat to medium-low. Cover and cook, stirring occasionally, until the beans are tender, 50 to 60 minutes. Uncover the pot and remove and discard the thyme sprigs. Increase the heat to medium-high, add the kale and cook, uncovered, until the kale is tender but slightly toothsome, 5 to 10 minutes. Stir in the parsley and adjust the seasonings with salt and pepper. Transfer to a serving bowl and serve immediately. Serves 4.

BRAISED WHITE BEANS AND GREENS WITH PARMESAN



Braised White Beans and Greens With Parmesan image

Inspired by the Italian dish of sautéed puntarelle (a Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that's what you've got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.

Provided by Lidey Heuck

Categories     dinner, weekday, beans, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/4 cup olive oil
1 small fennel bulb, trimmed, cored and small-diced
1 small yellow onion, small-diced
2 teaspoons minced fresh rosemary or thyme
5 garlic cloves, minced
1/4 teaspoon red-pepper flakes, plus more to taste
1 large or 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces)
2 (15-ounce) cans cannellini beans, rinsed
2 cups low-sodium vegetable or chicken broth
Kosher salt and black pepper
1 tablespoon lemon juice
1/2 cup shredded mozzarella (optional)
3 tablespoons grated Pecorino Romano or Parmesan, plus more for serving
Toasted country bread, for serving

Steps:

  • In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
  • Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
  • Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
  • Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

CANNELLINI BEAN WITH FLAT LEAF KALE



Cannellini Bean with Flat Leaf Kale image

All ingredients come from the freezer or the refrigerator and are assembled at time of use. Freshly cooked beans are better than the canned variety so have some on hand always, all beans work well for this wonderful soup! Ladle into your nicest soup plate, find a warm cozy place to sit and sip your soup.

Provided by MARIGOLD

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Kale Soup Recipes

Time 12m

Yield 2

Number Of Ingredients 8

1 cup canned cannellini beans
1 clove garlic, crushed
2 ounces kielbasa sausage, sliced thin
½ small onion, slivered
3 leaves kale, rinsed and sliced
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1 tablespoon grated Parmesan cheese

Steps:

  • In a saucepan, place the cannellini beans, garlic, sausage, onion and kale with just enough water to cover. Season with 2 teaspoons of parsley, thyme and salt and pepper if desired. Bring to a boil and cook until vegetables are tender. Serve immediately garnished with Parmesan cheese and remaining fresh parsley.

Nutrition Facts : Calories 223.7 calories, Carbohydrate 24.2 g, Cholesterol 20.9 mg, Fat 9.2 g, Fiber 6 g, Protein 10.8 g, SaturatedFat 3.1 g, Sodium 579.5 mg, Sugar 1.2 g

Tips:

- To save time, use canned or pre-cooked cannellini beans. - If you're using dried beans, soak them overnight before cooking. - Use a variety of vegetables in your braise, such as carrots, celery, and onions. - Add some herbs and spices to the braising liquid for extra flavor. - Serve the braised beans over rice, pasta, or your favorite bread.

Conclusion:

Braised cannellini beans with kale is a delicious and healthy dish that can be enjoyed all year round. It's a great way to use up leftover beans, and it's also a great source of protein, fiber, and vitamins. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal.

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