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White Beans and Tuscan Kale

White beans and Tuscan kale is a deeply satisfying dish, filled with nutrient-rich beans and kale and topped with shreds of Parmesan. Eat it on its own with a slice of chewy Italian bread, or as a side dish in a magnificent dinner.

A bowl of white beans and Tuscan kale, sprinkled with grated Parmesan cheese, with a spoon.

Adapted from Giada De Laurentiis | Giada’s Italy | Clarkson Potter, 2018

These white beans and Tuscan kale are rustic Italian cuisine at its very best. Whether served as a simple side to roast chicken or as the star of the show in a deep bowl with a grilled slice of crusty ciabatta, these beans will warm your soul as much as they fill your stomach. Dress them up with a flourish of chopped prosciutto or cooked sausage stirred in before serving.–Jenny Howard

CAN I MAKE WHITE BEANS IN AN INSTANT POT?

The beans can also be prepared in an Instant Pot or pressure cooker. In step 2, pressure cook the beans with the water, sage, garlic, and 2 tablespoons olive oil, following the manufacturer’s instructions.

White Beans and Tuscan Kale

A bowl of white beans and Tuscan kale, sprinkled with grated Parmesan cheese, with a spoon.

Beans are a pantry staple in most Italian homes, a versatile and filling ingredient Italians rely on the way Americans use potatoes— or even pasta. They’re simple, easy to dress up or down, and a cost-effective way to round out a meal. This takes a while to cook, but it’s almost all hands-off time, and because it makes a large batch, you can serve it for several meals throughout the week.

Giada De Laurentiis

Prep 20 mins

Cook 1 hr 20 mins

Total 1 hr 40 mins

Sides

Italian

6 to 8 servings

217 kcal

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  • Rinse and sort beans, removing any that are dried or shriveled.

  • In a medium Dutch oven over medium-high heat, combine beans, water, sage, garlic, and 2 tablespoons olive oil. Bring to a boil, then reduce heat to medium-low to maintain a gentle simmer. Partially cover and simmer, stirring occasionally, until beans are just tender, about 1 hour and 20 minutes. Add more water during cooking if necessary to maintain a soupy consistency.
  • Remove and discard garlic cloves and sage sprig. Add kale, salt, and red pepper flakes to beans, and stir to combine. Cover and simmer until kale is wilted and tender, about 15 minutes.

  • Stir in 1/2 cup oil and grated Parmigiano-Reggiano to finish.

Serving: 1servingCalories: 217kcal (11%)Carbohydrates: 5g (2%)Protein: 5g (10%)Fat: 21g (32%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 6mg (2%)Sodium: 844mg (37%)Potassium: 240mg (7%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 4610IU (92%)Vitamin C: 55mg (67%)Calcium: 178mg (18%)Iron: 1mg (6%)

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Originally published September 15, 2021

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