My husband, Brad, loves – and I mean LOVES – kale.
He’ll roast up kale chips and eat the entire tray in one sitting. So, it goes without saying that his recipe for beans and greens has got to be good, and of course, the hero of his recipe is kale (some people use spinach, and you can do that in a pinch, but kale is sturdier and crispier, with a bolder flavor).
The resulting dish is toasty, garlicky and just the right amount of citrusy, and is better than any beans and greens I’ve ordered at a restaurant. You can serve it alongside another protein like chicken, but we like spooning it over quinoa and making a whole meal out of it. It’s delicious heated up for lunch the next day, too.
Please note: This post includes affiliate links to featured products for your convenience. If you make a purchase using one of the links, I may receive a small commission, at zero extra cost to you. Win-win!
- Cutting board
- Large saute pan
- ¼ cup olive oil, divided
- 1 medium shallot, sliced
- 3 garlic cloves, minced
- 1 bunch of kale, de-stemmed and ripped into quarter-sized pieces
- 2 tbsp lemon juice
- salt to taste
- red pepper flakes
- 15 ounces cannellini beans (one can or box), drained and rinsed
- 15 ounces chickpeas (one can or box), drained and rinsed
- shaved Violife Just Like Parmesan
- Heat pan to medium.
- Add half of the olive oil.
- Add shallots and cook until they become translucent.
- Add garlic and saute until shallots and garlic begin to brown.
- Add cannellini beans and chickpeas and stir to combine, then cook, stirring every once in a while, until they begin to crisp up and turn brown.
- Add kale and the rest of the olive oil and combine so everything is coated in oil.
- Add lemon juice, salt and red pepper flakes.
- Turn to medium low heat and allow to cook slowly until the kale begins to soften and brown slightly, about 10-15 minutes.
- Periodically stir gently to allow all ingredients to become slightly caramelized, about another 10 minutes.
- Serve alone, or over your favorite grain like rice or quinoa.