White Beans and Kale

Name: White Beans and Kale
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 bunch Tuscan kale, tough stems discarded, thinly sliced (about 8 cups); One 15-ounce can cannellini beans, undrained; 2 strips lemon zest, removed with a vegetable peeler; Kosher salt and freshly ground black pepper; 1/4 cup roughly chopped fresh parsley; 2 tablespoons chopped fresh chives; Lemon wedges, for serving

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Level: Easy

Total: 30 min
Active: 20 min

Yield: 4 servings

Simmer kale and cannellini with lemon zest and serve with fresh herbs.

Level: Easy

Total: 30 min
Active: 20 min

Yield: 4 servings

Ingredients

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2 tablespoons extra-virgin olive oil

1 bunch Tuscan kale, tough stems discarded, thinly sliced (about 8 cups)

One 15-ounce can cannellini beans, undrained

2 strips lemon zest, removed with a vegetable peeler

Kosher salt and freshly ground black pepper

1/4 cup roughly chopped fresh parsley

2 tablespoons chopped fresh chives

Lemon wedges, for serving

Directions

Heat the oil in a large skillet over medium-high heat. Add the kale and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the beans with the liquid from the can, lemon zest, 2 cups water and a generous pinch each of salt and pepper. Bring to a simmer and continue to cook, stirring occasionally until the liquid has reduced and the kale is tender, 10 to 12 minutes.
Transfer the kale and beans to a serving bowl. Scatter the parsley and chives over the top and serve with lemon wedges.

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White Beans and Kale

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