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White Bean and Kale Skillet

Mediterranean · 20 min · Easy · 4 servings

White Bean and Kale Skillet

Garlicky white beans wilted down with kale and lemon in a single pan. Substantial, cheap, and on the table in twenty minutes.

~380 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freesoy-free
Plan it:

Method

  1. 1

    Bloom the garlic

    ⏱ 2 min

    Warm the oil in a wide skillet over medium-low heat and add the sliced garlic and chili flakes. Cook gently for 2 minutes until the garlic is pale gold — take it further and it turns bitter, which no amount of lemon will fix.

  2. 2

    Wilt the kale

    ⏱ 5 min

    Add the torn kale with a splash of water and the salt. Turn it in the oil and cook for 5 minutes until collapsed and glossy.

  3. 3

    Add the beans

    ⏱ 5 min

    Stir in the drained beans and cook for 5 minutes, pressing a few against the pan to thicken the sauce.

  4. 4

    Finish with lemon

    Off the heat, stir in the lemon zest and juice. Taste — it should be assertively lemony. Serve with bread or over rice.

Notes

Strip the thick kale stalks; they stay tough long after the leaves are done. Pale gold garlic, not brown — that is the only place this can go wrong. Cavolo nero works and holds its shape better than curly kale.

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