Beans and Greens With Runny Egg
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1146
- Total Fat
- 44
- Saturated Fat
- 19
- Carbohydrates
- 139
- Dietary Fiber
- 19
- Sugar
- 14
- Protein
- 54
- Cholesterol
- 242
- Sodium
- 1631
- Total: 25 min
- Active: 10 min
Ingredients
3 tablespoons extra-virgin olive oil
5 garlic cloves, thinly sliced
Kosher salt, to taste
1 large yellow onion (350 grams), chopped
2 tablespoons (15 grams) chopped pickled cherry peppers, plus 2 tablespoons brine and additional sliced for garnish
2 small or 1 large bunch curly kale (380 grams), leaves stripped from the stems and torn into bite size pieces
2 15.5-ounce (439 grams) cans cannellini beans, drained and rinsed
1/2 cup heavy cream
1 tablespoon (15 grams) Dijon mustard
1/2 lemon, juiced
Freshly ground black pepper
4 cooked eggs with runny yolks, such as fried with a runny yolk or 6-minute soft-boiled with an equally runny yolk
Flaky salt, to serve
4 slices sourdough bread, toasted, buttered and salted for serving
1 8-ounce (226 grams) piece of Camembert cheese, cut into 4 wedges
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.