Description
A comforting and nutritious dish featuring Tuscan kale and creamy butter beans, perfect for any occasion.
Ingredients
Scale
- 1 large bunch or 2 small bunches Tuscan kale (about 1½ lbs), stems removed
- ¼ cup extra virgin olive oil, plus more for serving
- 4–5 garlic cloves, peeled and thinly sliced
- Pinch of red pepper flakes (adjust to taste)
- 2 tablespoons dried oregano
- 1½ cups water
- 1 teaspoon salt, plus more to taste
- 2 cans butter beans or cannellini beans, drained and rinsed
- 2 tablespoons sherry vinegar
- Crusty bread or toasted slices, for serving
Instructions
- Rinse the kale thoroughly and pat it dry. Remove the tough stems from the leaves and chop the tender part into small pieces. Cut the leaves into bite-sized pieces.
- Heat the olive oil in a medium saucepan over medium heat. Add sliced garlic and sauté for 1–2 minutes until fragrant and lightly softened.
- Stir in the chopped kale stems and cook for another 1–2 minutes. Add red pepper flakes and dried oregano, cooking for about 30 seconds.
- Pour in the water and add the kale leaves. Season with salt, cover the pan, and cook for about 5 minutes, or until the kale begins to wilt.
- Add the drained beans and sherry vinegar, stir gently, cover again, and let simmer for about 10 minutes, stirring once or twice during cooking.
- Taste and adjust the seasoning with more salt if needed. Serve warm with a drizzle of extra virgin olive oil and slices of crusty bread on the side.
Notes
For a spicier version, adjust the amount of red pepper flakes to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg