Beauty shot of Molly Yeh's Beans and Greens with Runny Egg, as seen on Girl Meets Farm, Season 11.
Recipe courtesy of Molly Yeh

Beans and Greens With Runny Egg

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  • Level: Easy
  • Total: 25 min
  • Active: 10 min
  • Yield: 4 servings
This is everything you want in a pot of beans: so many layers of flavors from garlic chips, briny pickled peppers, kale and cannellini beans all nestled in a thick and creamy sauce with a soft-boiled egg. Toasted sourdough and Camembert for serving.



  1. Heat the oil in a large braiser over medium heat. When the oil is hot, scatter in the sliced garlic and cook, stirring, until the garlic is lightly golden on the edges, about 2 minutes. Remove and drain the garlic chips on paper towels and season with salt.
  2. To the remaining oil in the braiser, add the onion. Cook, stirring occasionally, until softened and light golden, about 6 minutes. Add the chopped cherry peppers and brine and let sizzle a minute. Add the kale (in batches, if needed) and 1 cup water. Season with a couple pinches of salt. Cook until the kale is wilted and bright green, 5 to 7 minutes.
  3. Stir in the cannellini beans, the cream and Dijon mustard. Simmer over medium heat until thick and saucy, about 4 minutes. Squeeze the lemon over top. Season with a couple cranks of black pepper and salt, as desired.
  4. Divide the beans and greens among shallow bowls. Top each with sliced pickled cherry peppers, the garlic chips and an egg. Sprinkle on some flaky salt and black pepper. Nestle a piece of buttered, salted toast into the bowl along with a wedge of Camembert. (Smear your toast with some of the cheese and top with some beans!)
  5. For leftovers, let the beans and greens come to room temperature then store in a covered container in the fridge for up to 2 days.