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About the Recipe
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)
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.
Add the beans, broth, salt and pepper. Simmer until most of the liquid is absorbed, about five to eight minutes.
Divide onto plates and season with more salt and pepper if needed. Enjoy!
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