White Beans with Lemon, Garlic & Crispy Kale
Ingredients
- 3 tablespoonextra-virgin olive oil
- 4 clovegarlic
- 4 cupkale (loosely packed)
- 2 can (15 oz each)canned white beans
- 1 cupvegetable broth
- 1lemon
- ¼ teaspoonred pepper flakes
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Rough chop 4 cups kale, removing any thick center ribs.
- 03
Drain and rinse 2 cans (15 oz each) white beans.
Method
- 01
Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant.
- 02
Add the chopped kale and 1/4 teaspoon salt. Sauté for 3–4 minutes, stirring occasionally, until the kale is wilted and starting to crisp at the edges. Transfer to a plate.
- 03
Pour the remaining 1 tablespoon of olive oil into the same skillet over medium heat. Add the drained beans and vegetable broth. Simmer for 5 minutes, stirring gently.
- 04
Return the kale to the pan and stir to combine. Juice the lemon into the skillet, then season with 1/4 teaspoon salt and the black pepper. Taste and adjust.
- 05
Serve warm. Drizzle with additional olive oil if desired.
Spice Tips
For a touch of heat, increase the red pepper flakes to 1/2 teaspoon. Add fresh herbs like parsley or basil at the end for brightness. A pinch of smoked paprika lends subtle depth without overwhelming the fresh lemon flavor.
This keeps well in the refrigerator for up to 3 days; reheat gently with a splash of broth. You can add shredded Parmesan or a crumbled hard cheese on top for richness.