Best 2 Kale And Cannellini Beans Recipes
Immerse yourself in a culinary journey with this enticing kale and cannellini beans recipe, a harmonious blend of flavors and textures that will tantalize your taste buds. This wholesome dish features an array of vibrant ingredients, each contributing a unique symphony of flavors. Tender kale and creamy cannellini beans form the hearty base, while sun-dried tomatoes impart a sweet and tangy burst. Roasted red peppers add a smoky, charred dimension, and a hint of garlic and onion provides a savory depth. The finishing touch is a drizzle of tangy balsamic vinegar, elevating the dish with a touch of acidity. Whether you're a seasoned vegetarian or simply seeking a nutritious and flavorful meal, this kale and cannellini beans recipe is a delightful addition to your culinary repertoire.
Here are our top 2 tried and tested recipes!
KALE AND CANNELLINI BEANS
Very simple & healthy!! Serve this over your choice of pasta or mashed potatoes for a lovely dinner. You can use any type of kale but Lacinato is what was called for here. Also if you don't have the leek sub onion or shallots...who cares :) I use home cooked beans but canned is listed for convienence.
Provided by Mindelicious
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- If you are serving over pasta cook according to package but reserve 2 cups of the pasta water.
- Saute garlic and leeks in olive oil over medium heat. Add red pepper flakes and salt. Be careful not to brown the garlic; it will be bitter if you do.
- Add kale and the drained and rinsed beans. Add reserved pasta water a bit at a time, just enough to have enough liquid for the kale to wilt and become tender. Be sure to taste the kale and bean mixture. Adjust seasoning as needed.
- Add drained cooked pasta directly to the bean and kale mixture. Add additional pasta water if the mixture is dry, and add more olive oil if desired.
Nutrition Facts : Calories 158.2, Fat 4.5, SaturatedFat 0.7, Sodium 922.2, Carbohydrate 23.7, Fiber 7.1, Sugar 2.9, Protein 7.5
SEA BASS WITH KALE AND CANNELLINI BEANS
Any flaky white fish, like hake or cod, can be substituted for sea bass.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss kale with 2 tablespoons oil; season with salt and pepper. Roast, tossing once, until beginning to crisp, 6 to 8 minutes. Remove from oven; add beans and 1 tablespoon oil to sheet and toss to coat. Season fish on both sides with salt and pepper; place on top of kale mixture and drizzle with oil. Roast until fish is opaque and flaky, 10 to 12 minutes.
- Meanwhile, stir together orange juice, vinegar, onion, and olives. Stir in remaining 5 tablespoons oil; season with salt and pepper. Transfer fish to a plate; drizzle half of vinaigrette over kale and beans. Divide evenly among plates, top each with fish, and serve, with remaining vinaigrette spooned over top.
Tips:
- Choose hearty greens: Kale is a great choice for this recipe, but you can also use other hearty greens like collard greens, Swiss chard, or mustard greens.
- Use canned beans: Canned beans are a convenient and affordable way to add protein and fiber to your meal. Be sure to rinse them well before using.
- Add some spice: Red pepper flakes or chili powder can add a nice kick of heat to this dish. You can also add other spices like garlic powder, onion powder, or cumin.
- Don't overcook the greens: Kale and other hearty greens can become tough if they are overcooked. Cook them just until they are tender, about 5-7 minutes.
- Serve with crusty bread or rice: This dish is delicious served with crusty bread or rice. The bread or rice can soak up the flavorful broth.
Conclusion:
This kale and cannellini bean soup is a healthy and satisfying meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this soup a try!
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