Easy Beans and Greens

• Vegetarian
• Gluten free

• Produce

  • 2 Garlic cloves
  • 4 large handfuls Kale
  • 1/2 Lemon
  • 1 can Northern beans, white
  • 1 3-oz. bag Sun dried tomatoes

• Canned Goods

  • 1 cup Water or vegetable broth

• Baking & Spices

  • 1/4 tsp Italian seasoning, dried
  • 1 pinch Red pepper flakes
  • 1 Salt + pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Parmesan cheese, grated

Found on fooduzzi.com

Ingredients

• 1 Tbsp. olive oil, plus more for drizzling
• 2-3 garlic cloves, minced
• 4 large handfuls chopped kale
• 1 cup water or vegetable broth
• 1 can white northern beans, drained and rinsed
• ¼ tsp. dried Italian seasoning
• pinch red pepper flakes
• 2-4 Tbsp. grated parmesan cheese (or nutritional yeast for vegans!), plus more for topping
• 1 3-oz. bag sun-dried tomatoes
• ½ lemon, zested and juiced
• salt + pepper

Directions

• Add olive oil and garlic to a skillet over medium-low heat. Sauté until the garlic has softened and become fragrant, but not brown.
• Add kale and salt and pepper to taste, and sauté for about a minute, or until the kale just starts to soften.
• Add water/broth and beans, and mix until combined. Increase the heat to medium.
• Add Italian seasoning, red pepper flakes, and salt + pepper to taste, and mix to combine.
• Allow the mixture to come up to a boil, then reduce to a simmer and cook until the liquid has evaporated to your liking - I like my beans and greens rather creamy, so I like more liquid in the final dish. Mash some of the beans near the end of the cooking time if desired.
• Once the liquid level is to your liking, remove the skillet from the heat and mix in cheese, sun-dried tomatoes, and lemon zest and juice. Serve with additional freshly cracked pepper, a drizzle of olive oil, and additional cheese if desired.
• Serve as a side, or add rice or quinoa for a more filling meal!