Best White Beans And Kale Recipes

WHITE BEANS AND KALE

Steps:

• 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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KALE AND WHITE BEANS

Steps:

• If you can get fresh kale from a garden, wash it, shake off excess water, and store it in a partially airtight container in the frig for 3-4 days. As it "ages," it sweetens.
• Heat the olive oil slowly in a large frying pan.
• While the oil is heating, chop the kale in large strips. Set aside.
• Saute onion and garlic over medium-low heat until they begin to turn color. Do not burn.
• Throughout the rest of this prepartion do not overheat the oil. Medium should be the right temperature.
• Stir in the brown sugar, oregano, and thyme. Stir gently for another minute or two until the sugar has disappeared.
• If you need to add a bit more olive oil, do so at this point. You need a thin layer of hot oil covering the bottom of the pan.
• Stir the chopped kale into the hot oil mix. Kale may look to be too much to fit in the pan, but be patient; as you stir it in, it begins to wilt down to a manageable size. Stir the kale gently for a few minutes, just long enough to cook it down a bit. Do not let it become soft.
• Stir in the drained, rinsed beans, the balsamic vinegar, and the salt.
• Lay the tomato slices on top.
• Lay the thinly sliced asiago cheese on top of the tomatoes.
• Turn off heat or turn down very low, cover and let steam for 5 minutes. Serve hot.

LEMONY CHICKEN SOUP WITH FARRO, WHITE BEANS, AND KALE

Steps:

• Heat 2 Tbsp. oil in a large pot over medium-high. Cook carrots, half of the onion, and 3 sliced garlic cloves, stirring occasionally, until softened and lightly browned, about 5 minutes. Add chicken carcass, if using, and broth; cover and simmer 30 minutes. (If you're not using carcass, simmer 15 minutes.)
• Meanwhile, toast farro in another large pot over medium heat, stirring occasionally, until it starts to brown and smells nutty, about 3 minutes. Stir in 1 tsp. salt and 3 cups water. Cover and simmer until farro is tender and liquid evaporates, about 30 minutes; strain any remaining liquid, if necessary. Set aside 2 cups farro for Dill-Crusted Pork Tenderloin or reserve for another use.
• Strain chicken broth mixture through a fine-mesh sieve into a large bowl; discard carcass and vegetables. Set aside 2 cups broth for Potato, Leek, and Pea Pot Pie or reserve for another use.
• Wipe out pot, then heat remaining 1 Tbsp. oil over low. Cook remaining onion and 9 sliced garlic cloves, stirring occasionally, until tender and light golden, 8-10 minutes. Add remaining broth left in bowl, increase heat to medium-high, and bring to a simmer. Add reserved chicken meat, beans, kale, lemon juice, pepper, and remaining 1 1/2 tsp. salt and farro left in pot; cook until vegetables are cooked through, 3-5 minutes.
• Divide soup among bowls. Stir 1 Tbsp. salsa verde into each bowl, if using, and sprinkle with dill. Serve with baguette slices and lemon wedges alongside.
• Do Ahead
• Soup can be made 2 days ahead. Chill in a resealable container.

SHRIMP WITH KALE AND WHITE BEANS BAKED IN PARCHMENT

Steps:

• Preheat oven to 400 degrees Fahrenheit. Cut six pieces of parchment paper to measure 12 by 13 inches each. Stir together carrot, celery, onion, beans, rosemary, lemon juice, oil, and salt in a large bowl; season with pepper. Add kale and shrimp; toss well.
• Lay parchment rectangles on a work surface. Divide shrimp mixture evenly among them, mounding in center of each. Working with one piece at a time, gather paper around filling to form a bundle; loosely tie with kitchen twine (18-inch piece), leaving a small opening. Pour 2 tablespoons stock into opening of each bundle; tie twine in a bow tightly to seal.
• Transfer bundles to a rimmed baking sheet. Bake 20 minutes; shrimp should be cooked through. Transfer packets to bowls. Serve immediately, opening packets at the table.

PORK TENDERLOIN WITH WHITE BEANS AND KALE

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil.
• Heat a large high-sided cast-iron or oven-safe skillet over medium-high heat and add the vegetable oil. Pat the pork tenderloin dry and season with the smoked paprika, 3/4 teaspoon salt and 1/2 teaspoon pepper. When the oil is shimmering, add the pork and sear on all sides, about 5 minutes. Transfer the pork to the prepared baking sheet and roast until it registers 145 to 150 degrees F on an instant-read thermometer, 20 to 25 minutes. Let rest for 5 minutes.
• Meanwhile, set the same skillet over medium heat, add a drizzle of oil if needed and add the peppers and onions. Add a splash of water to deglaze and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
• Add the garlic and cook until fragrant and slightly softened, about 3 minutes. Remove and discard the tough, fibrous ribs from the kale leaves, then roughly chop the kale leaves. Add the kale and use a wooden spoon to carefully fold the hot vegetables over the kale to help it begin to wilt. Continue to cook until the kale is bright green and wilted, 3 to 4 minutes. Stir in the white beans and a pinch of salt and pepper. Cook until heated through, about 2 minutes more.
• Slice the rested pork on the diagonal and serve with the white bean and kale mixture.

TILAPIA WITH WHITE BEANS AND KALE SKILLET

Steps:

• Sprinkle tilapia with half of salt and pepper; set aside. Heat 1 tablespoon oil in a deep 12-inch skillet over medium heat. Add onion and garlic; cook about 2 minutes or until tender, stirring occasionally. Add half of kale, cook 2 minutes or until wilted. Add the remaining kale and oil; cook 2 minutes more or until wilted.
• Stir in beans, drained tomatoes, wine and remaining salt and pepper. Top with tilapia. Cover and simmer over medium-low heat approximately 10 minutes or until fish flakes easily with fork (145 degrees F).

CHICKEN AND KALE SOUP WITH WHITE BEANS

Steps:

• In a large high-sided skillet or Dutch oven, heat the butter and oil over medium heat. Add onion and shallot; cook until translucent, about 8 minutes. Stir in flour, and continue stirring until thoroughly combined, about 1 minute.
• Stir in the chicken stock, and add potatoes, parsnips, turnip, bay leaf, and chicken breast. Cover, and bring to a simmer over medium-high heat. Reduce heat; simmer until chicken is cooked through, about 30 minutes.
• Transfer chicken to a cutting board. Let stand until cool enough to handle. Pull meat from bones, and cut into 1/2-inch pieces. Return chicken meat to skillet, and add kale and oregano. Cook until kale is tender, about 20 minutes.
• Add beans to skillet, and cook 10 minutes. Stir in milk; cook just until heated through, about 5 minutes. Do not let soup boil or milk may curdle. Remove from heat, and discard bay leaf. Serve hot.

WHITE BEANS WITH KALE AND RICE

Steps:

• Stack the kale leaves and cut in wide ribbons or chop coarsely. Set aside.
• Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the onion. Cook, stirring often, until the onion softens, about five minutes. Add half the garlic, and stir together for 30 seconds to a minute until fragrant.
• Add the beans, bay leaf, and 2 quarts water. Bring to a gentle boil, reduce the heat and lightly boil for one hour. Add the remaining garlic and salt to taste, and simmer for another 30 minutes to an hour until the beans are tender. At this point, most of the liquid may have boiled away, as the mixture becomes dry, add chicken broth, 1/2 cup at a time as it boils away. Continue to do so throughout the rest of the steps/process.
• Add the rice and pepper, and simmer 15 minutes until the rice is tender. Stir in the kale leaves, and simmer another five to 10 minutes until the kale is tender but still bright. The mixture should be thick like risotto. Season to taste with salt and a lot of fresh black pepper. Squeeze on the fresh lemon juice , and serve topped with Parmesan cheese.

QUINOA WITH SAUSAGE, KALE, AND WHITE BEANS

Steps:

• Bring chicken stock and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Meanwhile, heat olive oil in a large skillet over medium heat. Add sausage and onion and cook, breaking sausage up as it browns, 5 to 10 minutes. Mix in tomatoes, beans, and kale. Add a splash of chicken stock if needed to wilt kale. Cook until tomatoes and beans are heated through, 10 to 15 minutes.
• Stir cooked quinoa into the skillet. Season with salt and pepper.

CHEESY MASHED WHITE BEANS WITH KALE, PARMESAN, AND A FRIED EGG

Steps:

• Heat 1 tablespoon olive oil in a medium saucepan over medium heat until shimmering. Add garlic and cook until aromatic, about 1 minute. Add beans, almond milk, and 1/2 cup water. Bring to a simmer, then mash beans lightly with a potato masher. Add water until a loose, porridge-like consistency is reached. Stir in cheddar and Parmesan cheese and season to taste with salt and pepper. Keep warm.
• Heat 2 tablespoons olive oil in a large skillet over high heat until shimmering. Add kale, season with salt and pepper, and cook, tossing and stirring frequently, until wilted and starting to crisp, about 4 minutes. Stir in lemon juice and transfer to a bowl.
• Heat remaining tablespoon oil in skillet over medium-high heat until shimmering. Add eggs, season with salt and pepper, and cook until whites are set but yolks are still runny, about 3 minutes.
• To serve, stir half of scallions in white beans and adjust consistency with water as necessary. Transfer to warm bowls, top with sautéed kale then with a fried eggs. Sprinkle with remaining scallions and grate some Parmesan over the top. Serve immediately.

CROCK POT WHITE BEANS, BUTTERNUT SQUASH, KALE, AND OLIVE STEW

Steps:

• Combine all ingredients except the cheese in the crock pot. Cook on low for 8 to 10 hours or on high for 5 to 6 hours.
• Transfer to large shallow serving bowl and sprinkle generously with grated cheese, if desired.

MACARONI WITH KALE AND WHITE BEANS

Steps:

• Cook macaroni according to directions, making sure to not overcook.
• Rip kale off its stem into bite-sized pieces. (Be sure not to use the stem, as it is quite bitter. I've tried cutting it, but it works better to rip it).
• Rinse kale in a large bowl of cold water and drain.
• Heat oil in a large skillet or stockpot (you will need a lid later).
• Add garlic and red pepper, cooking over med-high heat for about 2 minutes.
• Stir in kale and broth and cover pan, stirring occasionally, until kale is wilted but bright green and tender, about 7 minutes.
• Gently stir in salt, followed by beans, macaroni, and Parmesan. (Do not use canned parmesan, as it really will not taste right. Use the "real" grated parmesan!).

TUSCAN CHICKEN WITH WHITE BEANS AND KALE

Steps:

• Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; cook 4 minutes on each side (chicken will not be cooked through). Remove chicken from pan.
• Add onion, carrot, thyme, and garlic to pan; sauté 5 minutes. Add wine; cook 2 minutes. Add kale; cook 3 minutes or until wilted. Stir in remaining 1/4 teaspoon salt, stock, and remaining ingredients; bring to a simmer. Add chicken; cover, reduce heat, and simmer 4 minutes or until done.

SHRIMP WITH KALE AND WHITE BEANS BAKED IN PARCHMENT

Steps:

• Preheat the oven to 400°F. Cut 6 pieces of parchment paper to measure 12 × 13 inches each. Stir together the carrots, celery, onion, beans, rosemary, lemon juice, oil, and salt in a large bowl; season with pepper. Add the kale and shrimp; toss well.
• Lay the parchment rectangles on a work surface. Divide the shrimp mixture evenly among them, mounding in the center of each. Working with one piece at a time, gather the paper around the filling to form a bundle; loosely tie with kitchen twine (18-inch piece), leaving a small opening. Pour 2 tablespoons stock into the opening of each bundle; tie the twine in a bow tightly to seal.
• Transfer the bundles to a rimmed baking sheet. Bake 20 minutes; shrimp should be cooked through. Transfer the packets to bowls. Serve immediately, opening the packets at the table.

BROTHY PASTA WITH WHITE BEANS, TUNA AND KALE

Steps:

• Bring a large pot of water to a boil over high heat, then add a small handful of salt. Add the pasta and cook until al dente. Drain the pasta.
• Meanwhile, heat the oil in a large saucepan or very deep skillet over medium heat. (Alternatively, cook the pasta and then wipe out the pot before proceeding.) Add the onions and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes.
• Add the kale, rosemary and crushed red pepper. Cook until the kale is just starting to wilt, about 3 minutes. Add the stock and bring to a simmer over high heat. Add the pasta, beans and tuna and simmer over low heat until hot, about 1 minute. Season with salt and pepper. Ladle into shallow bowls and top with grated Parmesan. Serve with crusty bread.