Thursday, August 8, 2013

Cannelini Beans with Kale

I made this dish several times and loved it each time. It is delicious and nutritious. It also looks very pretty on a plate and can be served as a main or a side dish.Try it!

  • 1 cup dried cannellini beans
  • 1 cup chopped onion
  • 3 cups (packed) coarsely chopped  kale (lacinato)
  • 6 tablespoons extra-virgin olive oil
  • 1/2 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 3 tablespoons toasted pine nuts  

Soak the beans overnight. Place beans in pot with enough cold water to cover by 3 inches and cook until soft. Drain beans. Sauté onions in 3 tablespoons of extra-virgin olive oil and add drained beans. Cook the beans on each side until they get golden color (about 5-10 minutes on each side on medium heath). Do not stir. Add kale and remaining 3 table spoon of olive oil. Toss to combine. Cook 2-3 minutes until the kale starts to wilt but stays crispy. Add lemon juice and zest and stir to combine. Turn off the heat and add toasted pine nuts. Season to taste with salt and black pepper. Serve warm.


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