Garlic-Butter Kale with White Beans and Crispy Breadcrumbs
Ingredients
- 1 bunchkale (lacinato or curly)
- 1 can (15 oz)white beans
- 4 clovesgarlic
- 3 tablespoonolive oil
- 2 tablespoonbutter
- ½ cuppanko breadcrumbs
- ½ cupvegetable broth
- 1lemon
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Roughly chop 1 bunch of kale, discarding the tough center ribs.
- 02
Mince 4 cloves of garlic.
- 03
Drain and rinse 1 can of white beans.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add panko breadcrumbs and stir constantly for 2–3 minutes until golden and toasted. Transfer to a small bowl and set aside.
- 02
In the same skillet, add the remaining 2 tablespoons olive oil and butter over medium heat. Add minced garlic and cook for 1 minute until fragrant, stirring often.
- 03
Add the kale to the pan in batches, stirring until it wilts (about 3–4 minutes total). Season with 1/2 teaspoon salt and a pinch of black pepper.
- 04
Pour in the vegetable broth and add the drained white beans. Stir well and simmer for 5 minutes, allowing the flavors to meld.
- 05
Taste and adjust seasoning. Squeeze the juice of 1 lemon over the top and stir in a pinch of red pepper flakes.
- 06
Transfer to a serving bowl and top with the crispy breadcrumbs. Serve warm.
Spice Tips
For warmth, add 1/4 teaspoon smoked paprika when you add the broth. For a spicy kick, increase the red pepper flakes to 1/2 teaspoon or add a small fresh chili. A pinch of nutmeg stirred in at the end adds unexpected depth.
This dish is naturally vegan if you swap the butter for olive oil. Leftovers keep well in the refrigerator for 3 days and reheat gently on the stovetop with a splash of water.