White beans with kale

Votes: 3

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 200, total fat 7 G., saturated fats 1 G., proteins 9 G., carbohydrates 26 G., fiber 7 G., cholesterol 0 mg, sodium 357 mg, sugar 1 G.

Kale is stewed with canned white beans, lemon zest, and fresh herbs. It can be served as a nutritious vegetarian dish on its own, rich in fiber and protein, or as a quick, tasty, and healthy side dish for any meat, poultry, or fish dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons extra-virgin olive oil
1 bunch Tuscan kale, tough stems removed, leaves thinly sliced (about 8 cups)
1 can (425 g) canned cannellini beans, discard liquid
2 strips lemon zest, removed with a vegetable peeler
1/4 cup coarsely chopped fresh parsley
2 tablespoons chopped fresh chives
Lemon wedges for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cannellini beans, kale, lemon zest

Cooking the dish according to the recipe:

Heat oil in a large skillet over medium-high heat. Add the cabbage and cook, stirring occasionally, until wilted, about 3 minutes. Add the beans with the liquid from the can, lemon zest, 2 tablespoons of salt, and a generous pinch of salt and black pepper. Bring to a simmer and continue cooking, stirring occasionally, until the liquid has evaporated slightly and the cabbage is tender, 10–12 minutes.
Transfer the cabbage and beans to a serving bowl. Sprinkle with parsley and green onions and serve with lemon wedges.

Categories:

recipe / Calorie content of prepared meals / Budget recipes / Main courses / Side dishes / Cereals, legumes / Cabbage dishes / Main courses with cabbage / Kale leaf cabbage / Food Network - recipes

Similar recipes