Greens 'n' Beans

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 cup plus 1 teaspoon extra-virgin olive oil
  • 1 large bunch kale, leaves stripped off stems
  • 1 clove garlic, smashed
  • 1/4 cup whole, skinned almonds
  • 2 cups loosely packed fresh cilantro leaves and soft stems
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 tablespoons water
  • 1 (15-ounce) can great Northern beans, drained and rinsed
Directions

Warm 1 teaspoon of olive oil in a large skillet over medium heat until shimmering.

Meanwhile, wash the kale but don't dry the leaves too much. Rip the leaves into smaller pieces if you wish, but I like leaving them whole. Add the kale to the skillet - watch out, it will splutter. Toss with tongs and immediately cover and lower the heat.

Meanwhile, make the cilantro pesto. In a small food processor, whizz up the garlic, almonds, cilantro, salt, pepper, remaining 1/2 cup olive oil, and water until smooth.

Remove the lid and check the kale; the leaves should be tender. Add the beans and cilantro pesto and toss. Taste and adjust seasonings, and then cook another 5 minutes until warmed through. Serve and feel good about all the greens you're eating!


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