Quick Braised Cannellini Beans And Kale Recipes

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BRAISED KALE AND BEANS



Braised Kale and Beans image

With braised kale and red kidney beans, this comforting dish can be served over grains or with cornbread for a hearty winter meal.

Provided by Alice Waugh

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 35m

Yield 6

Number Of Ingredients 9

1 pound kale
1 tablespoon oil, or to taste
1 large red onion, finely chopped
kosher salt and ground black pepper to taste
6 cloves garlic, sliced
1 teaspoon dried sage
1 cup vegetable broth
2 (15 ounce) cans kidney beans, rinsed and drained
1 teaspoon hot pepper sauce

Steps:

  • Cut tough stems off kale and discard. Stack leaves, roll tightly and cut crosswise into 3/4-inch strips. Transfer to a large bowl and cover with cold water; swirl to remove grit. Drain in a colander. Clean a second time if water in the bowl looks visibly dirty.
  • Heat oil in a saucepan over medium heat. Add onion and a pinch each of salt and pepper. Cook, stirring often, until golden brown around the edges, about 3 minutes. Add garlic and sage; cook and stir until fragrant, about 1 minute.
  • Stir in vegetable both, scraping up any browned bits from the bottom of the saucepan. Cover, reduce heat to low, and simmer, about 5 minutes. Increase heat to medium and add the kale. Season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender but not soft, about 3 minutes.
  • Uncover saucepan; stir in beans and hot sauce. Stir until beans are heated through, 2 to 3 minutes. Season with salt and pepper.

Nutrition Facts : Calories 196.3 calories, Carbohydrate 33.4 g, Fat 3.5 g, Fiber 10.8 g, Protein 10.7 g, SaturatedFat 0.4 g, Sodium 499.5 mg, Sugar 1.6 g

WHITE BEANS AND KALE



White Beans and Kale image

Simmer kale and cannellini with lemon zest and serve with fresh herbs.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 bunch Tuscan kale, tough stems discarded, thinly sliced (about 8 cups)
One 15-ounce can cannellini beans, undrained
2 strips lemon zest, removed with a vegetable peeler
Kosher salt and freshly ground black pepper
1/4 cup roughly chopped fresh parsley
2 tablespoons chopped fresh chives
Lemon wedges, for serving

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.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

SAUTEED KALE WITH CANNELLINI BEANS



Sauteed Kale With Cannellini Beans image

This can be served on its own as a side dish, or over rice as a main dish. It is vegan, gluten-free, and sugar free.

Provided by Ex-Pat Mama

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 tablespoons olive oil
5 garlic cloves, minced
1/2 teaspoon dried red chili
8 cups kale, cut into bite sized pieces
1 cup vegetable broth
1 (15 ounce) can cannellini beans

Steps:

  • In a large skillet or wok heat the oil. Add the garlic and chili and sauté for about a minute.
  • Add the kale in large handfuls - add a handful, stir it until it begins to wilt and then add the next handful, and so on.
  • Pour the vegetable broth over all. Stir and simmer until the broth is almost completely boiled away - approximately 10 minutes.
  • Add the beans and gently stir through until heated.
  • Serve immediately.

KALE AND CANNELLINI BEANS



Kale and Cannellini Beans image

Very simple & healthy!! Serve this over your choice of pasta or mashed potatoes for a lovely dinner. You can use any type of kale but Lacinato is what was called for here. Also if you don't have the leek sub onion or shallots...who cares :) I use home cooked beans but canned is listed for convienence.

Provided by Mindelicious

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 bunch kale, stemmed and cut into pieces (about 6 cups)
1 tablespoon olive oil
1 leek, white part only, finely chopped
1/4 teaspoon red pepper flakes (or to taste)
1 (15 ounce) can cannellini beans
1 teaspoon salt
additional salt

Steps:

  • If you are serving over pasta cook according to package but reserve 2 cups of the pasta water.
  • Saute garlic and leeks in olive oil over medium heat. Add red pepper flakes and salt. Be careful not to brown the garlic; it will be bitter if you do.
  • Add kale and the drained and rinsed beans. Add reserved pasta water a bit at a time, just enough to have enough liquid for the kale to wilt and become tender. Be sure to taste the kale and bean mixture. Adjust seasoning as needed.
  • Add drained cooked pasta directly to the bean and kale mixture. Add additional pasta water if the mixture is dry, and add more olive oil if desired.

Nutrition Facts : Calories 158.2, Fat 4.5, SaturatedFat 0.7, Sodium 922.2, Carbohydrate 23.7, Fiber 7.1, Sugar 2.9, Protein 7.5

KALE WITH CANNELLINI BEANS



Kale With Cannellini Beans image

I found this recipe in Deborah Madison's book Vegetarian Cooking for Everyone. I used it as part of a meal that i was creating that needed to contain 45 or fewer carbs. My guests, one of whom who does not like kale, loved the mixture of the beans and the kale and really enjoyed this dish. Next time, I might make some croutons to sprinkle on top of it as well to give it a bit of crunch.

Provided by Inspiritual

Categories     Greens

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs kale or 1 1/2-2 lbs mixed greens, with ribs and stems removed
salt & freshly ground black pepper
1 small onion, finely diced
1 1/2 tablespoons olive oil
2 plump garlic cloves, minced
1 pinch red pepper flakes
2 teaspoons rosemary, chopped
1/2 cup dry white wine
1 1/2 cups cooked cannellini beans, rinsed well if canned
parmesan cheese, freshly grated (optional)

Steps:

  • Simmer the kale in salted water until tender, 7-10 minutes.
  • Drain, reserving the cooking water, and chop the leaves.
  • In a large skillet, saute the onion in the oil with the garlic, pepper flakes, and rosemary for about 3 minutes. Add the wine and cook until reduced to a syrupy sauce.
  • Add the beans, kale, and enough of the cooking water to keep the mixture loose.
  • Heat through, taste for salt and season with pepper and a dusting of Parmesan cheese.

Nutrition Facts : Calories 257.5, Fat 6.6, SaturatedFat 0.9, Sodium 80, Carbohydrate 37, Fiber 8.1, Sugar 1.3, Protein 12.5

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