Best Kale And Cannellini Beans Recipes

KALE AND CANNELLINI BEANS

Kale and Cannellini Beans image

Very simple & healthy!! Serve this over your choice of pasta or mashed potatoes for a lovely dinner. You can use any type of kale but Lacinato is what was called for here. Also if you don't have the leek sub onion or shallots...who cares :) I use home cooked beans but canned is listed for convienence.

Provided by Mindelicious

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 bunch kale, stemmed and cut into pieces (about 6 cups)
1 tablespoon olive oil
1 leek, white part only, finely chopped
1/4 teaspoon red pepper flakes (or to taste)
1 (15 ounce) can cannellini beans
1 teaspoon salt
additional salt

Steps:

If you are serving over pasta cook according to package but reserve 2 cups of the pasta water.
Saute garlic and leeks in olive oil over medium heat. Add red pepper flakes and salt. Be careful not to brown the garlic; it will be bitter if you do.
Add kale and the drained and rinsed beans. Add reserved pasta water a bit at a time, just enough to have enough liquid for the kale to wilt and become tender. Be sure to taste the kale and bean mixture. Adjust seasoning as needed.
Add drained cooked pasta directly to the bean and kale mixture. Add additional pasta water if the mixture is dry, and add more olive oil if desired.

Nutrition Facts : Calories 158.2, Fat 4.5, SaturatedFat 0.7, Sodium 922.2, Carbohydrate 23.7, Fiber 7.1, Sugar 2.9, Protein 7.5

SEA BASS WITH KALE AND CANNELLINI BEANS

Sea Bass with Kale and Cannellini Beans image

Any flaky white fish, like hake or cod, can be substituted for sea bass.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 35m

Number Of Ingredients 9

Ingredients

2 bunches lacinato kale, ribs removed, coarsely chopped (8 packed cups)
1/2 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 cans (each 15 ounces) cannellini beans, drained and rinsed
4 skin-on sea-bass fillets (each 4 ounces)
2 tablespoons fresh orange juice
1 tablespoon red-wine vinegar
1/2 small red onion, peeled and thinly sliced (1/2 cup)
1/4 cup pitted, halved Kalamata olives

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss kale with 2 tablespoons oil; season with salt and pepper. Roast, tossing once, until beginning to crisp, 6 to 8 minutes. Remove from oven; add beans and 1 tablespoon oil to sheet and toss to coat. Season fish on both sides with salt and pepper; place on top of kale mixture and drizzle with oil. Roast until fish is opaque and flaky, 10 to 12 minutes.
Meanwhile, stir together orange juice, vinegar, onion, and olives. Stir in remaining 5 tablespoons oil; season with salt and pepper. Transfer fish to a plate; drizzle half of vinaigrette over kale and beans. Divide evenly among plates, top each with fish, and serve, with remaining vinaigrette spooned over top.

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