White Beans with Wilted Kale and Savoy Cabbage
White Beans with Wilted Kale and Savoy Cabbage
Course:
Salad, Side Dish
Servings: 6
Calories: 167 kcal
Ingredients
- 1 cup canned cannellini navy beans, or gigantes
- Sea salt and freshly ground pepper
- 1 large onion finely diced
- 1 bunch cavolo nero black kale, the leaves stripped from the stems and slivered
- ½ cup chopped parsley
- 1 small Savoy or Napa cabbage quartered, cored, and chopped
- 2 plump garlic cloves minced or pounded with a pinch salt
- 2 tablespoons olive oil plus extra to finish
Instructions
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Chop all the vegetables. Rinse the leeks, kale, and cabbage, but don’t dry them.
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Warm 2 TBSP of the oil in a heavy wide skillet. Add the onion and leeks and cook over medium-low heat until the onion is soft but not browned, about 12 minutes. Add the kale, cabbage, garlic, parsley, and 2 tsp salt. Cook with the heat on low and the pan covered until the vegetables are soft and the volume greatly reduced, about 30 minutes.
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Add the beans, along with juice in can. Simmer until the greens are completely tender. Taste for salt and season with pepper.
Recipe Notes
Calories 167, Total Fat 4 g, Sat. Fat 1 g, Sodium 237 mg, Tot. Carb. 27 g, Protein 7 g, Sugar 5 g