CANNELLINI BEANS WITH KALE

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Cannellini Beans with Kale image

Provided by Ivy Manning

Categories     Bean     Side     Christmas     Thanksgiving     Low Fat     Vegetarian     Low Cal     High Fiber     Kale     Fall     Family Reunion     Healthy     Low Cholesterol     Christmas Eve     Potluck     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 cups

Number Of Ingredients 11

1 1/2 cups (10 to 11 ounces) dried cannellini (white kidney beans)
1 cup chopped onion
3 garlic cloves, peeled
1 Turkish bay leaf
1 teaspoon dried sage
1 teaspoon salt
4 cups (packed) coarsely chopped stemmed lacinato kale
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
Dried crushed red pepper
Ingredient info: Lacinato (Tuscan) kale is flatter and more tender than curly kale.

Steps:

  • Place beans in pot with enough cold water to cover by 3 inches. Bring to boil. Continue to boil 1 minute. Remove from heat. Cover; let stand 1 hour. Drain beans; return to pot. Add 8 cups water, onion, garlic, bay leaf, and sage; bring to boil. Reduce heat; cover and simmer until beans are tender, 1 to 11/2 hours. Stir in salt. Add kale; cook 4 minutes.
  • Drain beans and kale; place in large bowl. (Cover and chill liquid for soup.) Add oil, lemon juice, and red pepper to taste; toss. Season with salt and black pepper.

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