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About the Recipe

Ingredients
1 tbsp Extra Virgin Olive Oil
3 Garlic (cloves, minced)
6 cups Kale Leaves (tough stems removed, torn into pieces)
2 cups Cannellini Beans (drained and rinsed)
1/2 cup Vegetable Broth, Low Sodium
Sea Salt and Black Pepper (to taste)
Preparation
Step 1
Heat the oil in a large pan or dutch oven over medium-high heat. Stir in the garlic and kale. Cook for about two to four minutes or until the leaves are wilted and deep green.
Step 2
Add the beans, broth, salt and pepper. Simmer until most of the liquid is absorbed, about five to eight minutes.
Step 3
Divide onto plates and season with more salt and pepper if needed. Enjoy!
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