Pan-Fried White Beans with Walnuts & Kale
Crispy white beans are like a big hug for your taste buds.
Friends, this insanely delicious recipe is packed with outstanding health benefits. Between the walnuts, kale and beans, it’s extremely high in fiber, antioxidants, and essential vitamins and minerals. Better still, this one-skillet wonder is made with mostly pantry ingredients, requires about 15 minutes of your precious time, and looks very rustic chic served directly out of your cast iron.
Consider your ‘hostess with the mostess’ status complete.
If you want to bulk up the meal a little bit, you can always add some brown rice or quinoa into the mix but I think it is plenty filling on it’s own. I recommend serving it topped with a healthy sprinkle of crushed red pepper and freshly shaved Parmesan.
Crusty bread and red wine optional, but strongly recommended.
Pan-Fried White Beans with Walnuts & Kale
6 cups lightly packed kale or lacinato kale, stems removed
2 tablespoons extra-virgin olive oil
2 15-ounce cans white beans, rinsed and drained (I use Eden Organics)
1/4 teaspoon fine grain sea salt
1/2 cup walnuts, lightly toasted and chopped
1 clove garlic, minced
1/8 teaspoon freshly grated nutmeg
1 tablespoon fresh lemon juice
1 lemon zested
To Garnish:
1/3 cup freshly grated Parmesan cheese (omit for vegan option)
crushed red pepper
Wash the kale, chop and shake off as much water as you can. Set aside.
Heat the olive oil over medium heat in a big, wide skillet. Add the beans in a single layer. Stir to coat the beans, then let them sit long enough to brown lightly on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crispy on the outside.
Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure. Stir in the walnuts, garlic, and nutmeg. Wait ten seconds and stir in the lemon juice and zest. Remove from heat and serve dusted with Parmesan cheese and crushed red pepper. Enjoy!
***Just a few seats left in this weeks cooking class! ***
Fall Tuscan Dinner Party!
Thursday, November 8th, 2018, 6:30pm-8pm – BOOK NOW
Fitting for an elegant, rustic affair, this menu is filled with seasonal flavors guaranteed to impress. Guests are welcome to bring their favorite wine, beer or spirit to enjoy with the recipes.
- Baked Feta with Olives
- Sauteed Greens with Garlic and White Beans
- Tuscan Vegetable and Farro Soup
- Crispy Gnocchi with Mushrooms, Basil & Parmesan
- Chocolate Hazelnut Truffles
This class is $75 per person. Space is limited to 12 guests