Recipe courtesy of Molly Yeh
Beans and Greens With Runny Egg
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1146
- Total Fat
- 44 g
- Saturated Fat
- 19 g
- Carbohydrates
- 139 g
- Dietary Fiber
- 19 g
- Sugar
- 14 g
- Protein
- 54 g
- Cholesterol
- 242 mg
- Sodium
- 1631 mg
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.
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1146
- Total Fat
- 44 g
- Saturated Fat
- 19 g
- Carbohydrates
- 139 g
- Dietary Fiber
- 19 g
- Sugar
- 14 g
- Protein
- 54 g
- Cholesterol
- 242 mg
- Sodium
- 1631 mg
Ingredients
Directions
- 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.
- 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.
- 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.
- 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!)
- 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.
