White Beans and Kale with Garlic and Lemon -

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White Beans and Kale with Garlic and Lemon

Garlicky white beans and kale are brightened up with lemon juice for a simple, satisfying, and QUICK vegetarian main.

Prep Time5

Cook Time10

Total Time15

Course: Dinner

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 109kcal

In a large skillet over low heat, warm the 3 tablespoons olive oil, then add the 4 cloves garlic and cook until softened, about 1 minute. Add the chopped 1 bunch kale and cook until softened, about 4 minutes. Now stir in the 1 15-ounce can white beans and season with salt and pepper to taste. Stir in 1 teaspoon lemon juice.
Serve hot with rice, toast, or quinoa, with lemon wedges alongside.

Massage the kale. First, remove the kale leaves from the stems. On a cutting board, chop it up, then use your hands to "massage" and crush it a bit to soften it before cooking. This helps the tough kale fibers to break down so that the kale isn't overly chewy.
Finish with parmesan. This NYT recipe caught my eye, and inspired me to sprinkle some shredded or grated parmesan over the top of the pan for salty flavor.
Increase the quantities. Double or triple the quantities in the recipe card to ensure leftovers, a second meal later in the week, or just to feed more around the table!
For serving - You can absolutely eat this as-is, but I really love it with a steaming pot of fluffy brown short or long grain rice (white rice is good, too). Quinoa adds texture and extra protein. And for nights when I'm truly in a rush, I toast a few pieces of good bread and pile on the beans and kale!
Or serve as a side dish. You can also serve kale and white beans as more of a side dish rather than a main. It also makes a nice cold salad and you can serve a scoop on top of fresh greens.