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Kale with Cannellini Beans

Adapted from Vegetarian Cooking for Everyone by Deborah Madison.

Customer Rating:
3.0 (5 votes)

Posted by: pip phillips
On:

Cuisine

Italian

Time

15 - 30 mins

Skill Level

Confident

Serves

2

Courses etc.

Side dishes
Starters

You will need

IngredientAdd
250g kale, stems and ribs removed OR More products
250g spring greens, stems and ribs removed

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 		More products
salt More products
pepper More products
1 small onion, finely diced More products
1½ tablespoon olive oil More products
2 plump cloves garlic, minced More products
pinch red chilli flakes More products
2 teaspoons chopped rosemary

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 		More products
½ cup white wine OR More products
!/2 cup water
1 x 400g tin cooked cannellini beans, rinsed well Available only in our Edinburgh shops More products
grated hard cheese (optional & not suitable for vegans)

Awaiting stock

 		More products
croutons to serve

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Simmer the kale in salted water until tender – around 7 to 10 minutes.
  • Drain and reserve the cooking water, and chop the kale.
  • In a large pan, sauté the onion in the oil with the garlic, pepper flakes and rosemary for about 3 minutes.
  • Add the wine/water and cook until it’s reduced to a syrupy sauce.
  • Add the beans, kale and enough cooking water to keep the mixture loose.
  • Heat through, taste for salt and season with pepper, and serve, if preferred, with a dusting of hard cheese and topping of croutons.

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