Best 2 Kale And Cannellini Beans Recipes
Welcome to the world of culinary delights, where flavors dance and ingredients entwine to create a symphony of taste. In this article, we embark on a journey to discover the best recipe for a culinary masterpiece: kale and cannellini beans. This humble yet versatile duo offers a canvas for culinary creativity, promising a dish that is not only delicious but also packed with nutritional value. Whether you're a seasoned chef or a novice cook, we'll guide you through the culinary labyrinth, uncovering the secrets to crafting a dish that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
KALE AND CANNELLINI BEANS
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
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
SEA BASS WITH KALE AND CANNELLINI BEANS
Any flaky white fish, like hake or cod, can be substituted for sea bass.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss kale with 2 tablespoons oil; season with salt and pepper. Roast, tossing once, until beginning to crisp, 6 to 8 minutes. Remove from oven; add beans and 1 tablespoon oil to sheet and toss to coat. Season fish on both sides with salt and pepper; place on top of kale mixture and drizzle with oil. Roast until fish is opaque and flaky, 10 to 12 minutes.
- Meanwhile, stir together orange juice, vinegar, onion, and olives. Stir in remaining 5 tablespoons oil; season with salt and pepper. Transfer fish to a plate; drizzle half of vinaigrette over kale and beans. Divide evenly among plates, top each with fish, and serve, with remaining vinaigrette spooned over top.
Tips:
- Use fresh kale for the best flavor and texture.
- If you don't have cannellini beans, you can use another type of white bean, such as Great Northern beans or navy beans.
- Add some chopped fresh herbs, such as basil, oregano, or thyme, to the soup for extra flavor.
- Serve the soup with a side of crusty bread or crackers for dipping.
- If you want a thicker soup, you can mash some of the beans before adding them to the pot.
- For a vegan version of the soup, omit the Parmesan cheese.
Conclusion:
Kale and cannellini bean soup is a delicious and healthy meal that is perfect for a cold winter day. It is packed with nutrients, including vitamins A, C, and K, as well as fiber and protein. The soup is also low in calories and fat, making it a great choice for those who are watching their weight. With its creamy texture and flavorful broth, kale and cannellini bean soup is sure to become a favorite in your home.
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