Crispy-Edged Kale and White Bean Skillet with Garlic Oil
Ingredients
- 1 bunchkale (about 8 ounces)
- 4 tablespoonextra-virgin olive oil
- 4 clovesgarlic
- ¼ teaspoonred pepper flakes
- 1 can (15 oz)canned white beans (drained and rinsed)
- ½ cupvegetable broth
- 1lemon
- ·kosher salt
- ·black pepper
Prep
- 01
Remove kale stems and tear leaves into 2-inch pieces.
- 02
Slice 4 cloves garlic thinly.
- 03
Cut lemon into wedges.
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add sliced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant. Do not brown.
- 02
Add kale to the pan in batches, stirring as it wilts. Once all kale has wilted, about 3 minutes, add the white beans and vegetable broth.
- 03
Simmer uncovered for 5 minutes, stirring occasionally, until the kale edges turn crispy and the broth reduces by half.
- 04
Remove from heat. Drizzle with remaining 1 tablespoon olive oil. Squeeze juice from lemon over the skillet, season with salt and black pepper to taste, and serve hot.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon. A pinch of smoked paprika adds depth. Fresh lemon zest or a splash of white wine vinegar at the end brightens the finish.