Best 3 Sea Bass With Kale And Cannellini Beans Recipes

Indulge in the delectable flavors of Mediterranean cuisine with our tantalizing sea bass recipe, expertly paired with sautéed kale and hearty cannellini beans. This culinary masterpiece combines the delicate sweetness of sea bass with the earthy notes of kale and the creamy texture of cannellini beans, creating a symphony of flavors that will delight your palate. Accompanying this main course are three equally enticing recipes: a refreshing kale and fennel salad tossed in a tangy lemon-tahini dressing, roasted carrots and parsnips glazed with honey and herbs, and a silky smooth parsnip puree that adds a touch of elegance to the meal. Get ready to embark on a culinary adventure that will transport your taste buds to the sun-kissed shores of the Mediterranean.

Here are our top 3 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

Ingredients

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.
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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

Ingredients

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

KALE WITH CANNELLINI BEANS

Kale With Cannellini Beans image

I found this recipe in Deborah Madison's book Vegetarian Cooking for Everyone. I used it as part of a meal that i was creating that needed to contain 45 or fewer carbs. My guests, one of whom who does not like kale, loved the mixture of the beans and the kale and really enjoyed this dish. Next time, I might make some croutons to sprinkle on top of it as well to give it a bit of crunch.

Provided by Inspiritual

Categories Greens

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2-2 lbs kale or 1 1/2-2 lbs mixed greens, with ribs and stems removed
salt & freshly ground black pepper
1 small onion, finely diced
1 1/2 tablespoons olive oil
2 plump garlic cloves, minced
1 pinch red pepper flakes
2 teaspoons rosemary, chopped
1/2 cup dry white wine
1 1/2 cups cooked cannellini beans, rinsed well if canned
parmesan cheese, freshly grated (optional)

Steps:

Simmer the kale in salted water until tender, 7-10 minutes.
Drain, reserving the cooking water, and chop the leaves.
In a large skillet, saute the onion in the oil with the garlic, pepper flakes, and rosemary for about 3 minutes. Add the wine and cook until reduced to a syrupy sauce.
Add the beans, kale, and enough of the cooking water to keep the mixture loose.
Heat through, taste for salt and season with pepper and a dusting of Parmesan cheese.

Nutrition Facts : Calories 257.5, Fat 6.6, SaturatedFat 0.9, Sodium 80, Carbohydrate 37, Fiber 8.1, Sugar 1.3, Protein 12.5

Tips:

Choose the right fish: Sea bass is a great choice for this recipe because it is a firm-fleshed fish that can withstand the cooking process. Other good options include halibut, cod, or salmon.
Cook the fish properly: The key to cooking fish perfectly is to not overcook it. Fish is done cooking when it is opaque and flakes easily with a fork.
Use fresh vegetables: Fresh kale and cannellini beans are essential for this recipe. They add flavor, texture, and nutrients to the dish.
Don't be afraid to experiment: You can easily customize this recipe to your liking. For example, you could add different vegetables, such as broccoli or carrots, or you could use a different type of bean, such as black beans or kidney beans.

Conclusion:

This sea bass with kale and cannellini beans recipe is a healthy and delicious meal that is perfect for a weeknight dinner. It is easy to make and can be customized to your liking. So next time you are looking for a quick and easy fish recipe, give this one a try. You won't be disappointed!