Braised Kale with Cannellini Beans

Courtesy Chef Angela Carlino

Braised Kale with Cannellini Beans & Walnuts
-2 Tablespoons extra virgin olive oil
-2 bunch fresh kale, thoroughly cleaned, trimmed, chopped & excess water removed
-Kosher salt, pinch
-2 large garlic cloves, slivered
-1/3 cup walnut pieces
-2 cups cannellini beans, cooked
-2 lemons, juice and zest
-Red pepper flakes, optional
-1/3 cup Parmigiano Reggiano cheese, grated

Heat olive oil over medium-high heat in a large skillet.  Add the kale, sprinkle with sea salt and toss in the olive oil until it just begins to wilt, about 2-3 minutes.  Push kale to one side of pan and add the garlic, walnuts and red pepper flakes if using.  Allow the garlic to brown slightly before incorporating the kale.  Toss everything together and allow to cook down, about 3-4 minutes longer.  Add lemon juice and zest and continue to toss.  Add Parmigiano and toss again.  Remove from heat, transfer to a plate and serve warm.

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