Lemony Kale and White Beans

June 8, 2014

I like this recipe because it’s almost as simple as it sounds – and the lemon adds a nice bit of zing to what would otherwise be a bit on the bitter/bland side.  Also – man, do I love kale.  Seriously.

The goods:

1 large yellow onion

1 bunch kale

1 15-0z can white beans (cannellini are great, as are great northern)

1 tbsp or so minced garlic

salt, pepper to taste

1 or 2 lemons

extra virgin olive oil

 

The method:

As always, this is calibrated for the biggest cooking vessel you own – mostly because kale is just so bulky until it cooks down a bit.  Your biggest skillet or your trusty wok will make this process much easier.

– Get your pan on medium-ish heat.  While it’s heating up, peel and thinly slice your onion.  Add a couple glugs of olive oil.  Once your oil has heated up, toss in your onions.

– Cook your onions gently, stirring once in a while, until lightly caramelized.  Lower the heat if it’s going to fast.  You don’t want to burn them.

– While your onions are going, de-stem and roughly chop your kale.  Set aside.  Drain and rinse your beans. Set those aside, too.

– Throw some minced garlic into the pan, once your onions are soft.  Any earlier and the garlic will burn before your food is done.

– Okay, so you don’t really have to take your onions all the way to caramelized.  But you do want them sauteed until they’re nice and soft.  So whenever you decide your onions are about there, start adding your kale, in big handfuls.  Move it around until it wilts enough to allow more kale to get into your pan.  Continue until it’s all in there.  Add your beans too.

– Cook, stirring occasionally, until all your kale is lovely and wilted (to your desired level of “wilted”).  If your food looks like it’s burning or getting crispy or getting dry, add a little bit of water.

– While kale is cooking, zest and juice at least one lemon.  Do another if you want a serious lemon flavor.  Add zest and juice to pan (to taste).

– Stir this all together, and add salt and pepper to taste.

Serving options:

Goes great with lean proteins like pork and poultry.  Would be pretty great with grilled fish too, I’d say.

I was having a vegetarian day, so I served it over Israeli couscous, and topped it with a couple scrambled eggs, for added protein.

(You’ll get around 3 to 4 servings out of this, depending on whether you’re using it as a main or a side.)

Enjoy!

Leave a Reply