Garlicky Kale and White Bean Skillet with Crispy Breadcrumbs
Ingredients
- 3 tablespoonolive oil
- 4 clovegarlic
- ¼ teaspoonred pepper flakes
- 1 bunchkale (lacinato or curly)
- 1 can (15 oz)white beans
- ½ cupvegetable broth
- 1lemon
- 1 to tastesalt and black pepper
- 2 slicebread (day-old or sturdy)
- ¼ cupparmesan cheese
Prep
- 01
Mince 4 cloves garlic.
- 02
Remove kale leaves from the stem and chop into bite-sized pieces.
- 03
Drain and rinse 1 can white beans.
Method
- 01
Cut the bread into small chunks and pulse in a food processor (or chop by hand) until you have coarse crumbs. Set aside.
- 02
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the breadcrumbs and cook, stirring often, for 3-4 minutes until golden and crispy. Transfer to a small bowl and toss with the parmesan. Set aside.
- 03
In the same skillet, add the remaining 1 tablespoon olive oil. Add the minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.
- 04
Add the kale in batches, stirring and letting it wilt for 1-2 minutes between batches. Once all kale is wilted and tender, about 5-6 minutes total, add the drained white beans and vegetable broth.
- 05
Simmer for 3-4 minutes to meld flavors. Squeeze in the lemon juice, taste, and season with salt and black pepper.
- 06
Divide between bowls and top with the crispy breadcrumb-parmesan mixture. Serve hot.
Spice Tips
For warmth and depth, stir in 1/2 teaspoon smoked paprika or a pinch of nutmeg with the garlic. If you like heat, increase the red pepper flakes to 1/2 teaspoon. A splash of balsamic vinegar in the final step adds unexpected richness.
This dish comes together in under 30 minutes. Leftover breadcrumb topping stays crispy in an airtight container for 2 days and can be reheated briefly in a dry pan.