Creamy White Beans with Kale and Parmesan
Servings 4
Equipment
- Large skillet
Ingredients
- 1 tbsp olive oil
- 1 small shallot diced
- 1½ cups lacinato kale ribs removed, and finely chopped
- 1 large garlic clove minced
- ¼-½ tsp dried oregano to taste
- Pinch of crushed red pepper flakes to taste
- Sea salt and freshly cracked black pepper to taste
- 1 15-oz can white cannellini beans, drained & rinsed
- 3 tbsp chicken broth or vegetable broth for vegetarian version
- 3 tbsp heavy cream
- 3 tbsp parmesan finely grated, plus more for serving
- Lemon wedges for serving, optional
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the shallot and cook, stirring often, for 2-3 minutes or until tender.
- Add the kale, garlic, oregano, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and cook, stirring constantly for 1 minute.
- Add the drained white beans, chicken broth, and heavy cream. Stir until incorporated, then simmer for 10 minutes.
- Stir in the cheese. Taste and season with sea salt and freshly cracked pepper, if needed.
- Pour into a serving bowl and serve with additional Parmesan cheese and lemon wedges. Enjoy.