White Beans and Kale

Simmer kale and cannellini with lemon zest and serve with fresh herbs.
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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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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