Description
A comforting dish of tender kale, creamy beans, and aromatic garlic that embodies the essence of Italian home-cooked meals.
Ingredients
Scale
- 1 large bunch or 2 small bunches Tuscan kale (about 1½ lbs), stems removed
- ¼ cup extra virgin olive oil, plus more for serving
- 4–5 garlic cloves, peeled and thinly sliced
- Pinch of red pepper flakes (adjust to taste)
- 2 tablespoons dried oregano
- 1½ cups water
- 1 teaspoon salt, plus more to taste
- 2 cans butter beans or cannellini beans, drained and rinsed
- 2 tablespoons sherry vinegar
- Crusty bread or toasted slices, for serving
Instructions
- Rinse the kale thoroughly and pat it dry. Remove the tough stems from the leaves. Chop the tender part of the stems into small pieces and cut the leaves into bite-sized pieces.
- Heat the olive oil in a medium saucepan over medium heat. Add the sliced garlic and sauté for 1–2 minutes until fragrant and lightly softened.
- Stir in the chopped kale stems and cook for another 1–2 minutes. Add the red pepper flakes and dried oregano, cooking for about 30 seconds to release their aroma.
- Pour in the water and add the kale leaves. Season with the salt, cover the pan, and cook for about 5 minutes, or until the kale begins to wilt.
- Add the drained beans and the sherry vinegar. Stir gently, cover again, and let simmer for about 10 minutes, stirring once or twice during cooking.
- Taste and adjust the seasoning with more salt if needed. Serve warm with a drizzle of extra virgin olive oil and slices of crusty bread on the side.
Notes
For a creamier texture, mash some of the beans in the pot before adding them to give the dish a heartier feel.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg