Get ready to transport your taste buds straight to the sun-drenched hills of Tuscany with this incredibly simple yet mouthwatering Tuscan White Beans and Baby Kale recipe! In just 20 minutes, you'll create a dish so delicious and nutritious that it'll make you feel like you've been whisked away to an authentic Italian kitchen. Whether you're a busy home cook looking for a quick meal or a health-conscious foodie craving something packed with flavor, this recipe is about to become your new obsession.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Tuscan
Serves: 4 servings
Ingredients
- 2 cans white beans, drained and rinsed
- 4 cups baby kale
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Drain and rinse the white beans under cold water, then set them aside in a colander to allow any excess water to drain off.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Allow the oil to warm for about 1 minute, ensuring it coats the bottom of the skillet evenly.
- Add the minced garlic to the skillet and sauté for about 1-2 minutes, stirring frequently to prevent the garlic from burning. You want the garlic to become fragrant and slightly golden.
- Next, add the drained white beans to the skillet. Stir them gently to combine with the garlic and olive oil, cooking for about 3-4 minutes until the beans are heated through.
- Sprinkle 1 teaspoon of rosemary over the beans and season with salt and pepper to taste. Stir to incorporate the herbs and seasoning evenly throughout the mixture.
- Once the beans are well-seasoned, add the 4 cups of baby kale to the skillet. Use tongs or a spatula to gently fold the kale into the bean mixture, allowing it to wilt down. Cook for an additional 3-4 minutes, or until the kale is tender and vibrant green.
- Once the kale is cooked to your liking, taste the mixture and adjust the seasoning with more salt and pepper if needed.
- Remove the skillet from heat and let the dish cool for a minute before serving. This Tuscan White Beans and Baby Kale can be enjoyed warm as a side dish or as a light main course.
- Serve the dish in bowls or on plates, and consider garnishing with a drizzle of extra virgin olive oil or a sprinkle of freshly grated Parmesan cheese for added flavor.
Tips
- • For the most authentic flavor, use fresh rosemary if possible - it makes a world of difference compared to dried herbs. • Ensure your beans are well-drained to prevent the dish from becoming watery. • Don't overcook the baby kale; you want it wilted but still vibrant green and retaining its nutrients. • For extra richness, consider adding a splash of good quality extra virgin olive oil just before serving. • If you want to elevate the protein content, you can add some crispy pancetta or cooked chicken to the dish. • Serve immediately for the best texture and temperature - the beans should be warm and the kale tender but not mushy. • This dish pairs beautifully with crusty Italian bread or as a side to grilled proteins.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 15g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
