CANNELLINI BEANS & KALE WITH CRISPY BREAD CRUMBS

Feb 24, 2024May 1, 20240 142
We Believe in Home Cooks
CANNELLINI BEANS & KALE WITH CRISPY BREAD CRUMBS
CANNELLINI BEANS & KALE WITH CRISPY BREAD CRUMBS
by in Dinner, Sides and Fixins

Time: 45 min

Serves 4-6

Rating

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Ingredients

For the Crispy Bread Crumbs:
1 cup sourdough bread crumbs
1 Tbl Lemon Garlic Extra Virgin Olive OIl
2 Tbl grated parmesan cheese
1 clove garlic, grated
1 Tbl fresh rosemary, chopped
Pinch Crushed Red Pepper Flakes
1/2 tsp salt
Freshly cracked black pepper
For the Beans & Kale:
Garlic Jalapeno Extra Virgin Olive OIi
6 cloves garlic, slivered
3 shallots, thinly sliced
1 bunch kale, torn from stems
1 tsp salt
1 Tbl Creole Italian Blend
3 15-oz cans Cannellini Beans
1 cup stock
2/3 cup grated parmesan cheese
Lemon Balsamic Vinegar for serving

SMIDGEN PODCAST

Listen to Anne talk about this recipe on the podcast!

Cannellini beans and kale come together in this delicious Tuscan dish that’s sure to turn the kale-curious into kale cheerleaders. Our Creole Italian Blend lends a nice herby-spicy note to the rich garlic and olive oil – the perfect compliments to the creamy beans and robust kale. Wholesome and delish.

Fun fact: this hearty, nutritious and completely satisfying side dish can do double duty as a soup. Add in extra stock – our Vegetable Stock works well – and you’ve got a big batch of comforting soup that’s perfect for packing in lunch boxes.

Instructions

1.Heat the oven to 425°F.
2.In a large ovenproof skillet or sauté pan, combine the oil, sliced garlic and shallots and place the pan over medium-high heat. Cook until the garlic and shallots are golden in spots, 4 to 6 minutes. Stir in the kale, salt, Creole Italian Blend and Crushed Red Pepper and cook until the kale is wilted and almost tender, 5 to 10 minutes. If the pan dries out, add a splash of water.
3.Stir in the beans and stock and bring the mixture to a gentle simmer. Cover and cook until the kale is very tender and some but not all of the stock has evaporated, about 5 minutes - it should be on the soupy side. Stir in the Parmesan
4.Spread the beans and kale in an even layer in the skillet and sprinkle with the reserved topping. Move to the oven and bake, uncovered, until the bread crumbs are golden brown, about 12 minutes. If you'd like more color on your bread crumb topping, broil for a minute or two.
5.To serve, top with more Parmesan and a drizzle of balsamic vinegar.
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