Peppered White Bean, Kale, and Egg Stack

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Cilantro, fresh
  • 1 tsp Flat leaf parsley, fresh
  • 1 tsp Garlic clove
  • 1 (14.5-ounce can Great northern beans, unsalted
  • 5 cups Kale
  • 1/2 tsp Lemon rind
  • 1/4 cup Onion
  • 1 tsp Plum tomato

• Refrigerated

  • 4 tbsp Eggs, large

• Condiments

  • 2 tsp Lemon juice, fresh

• Baking & Spices

  • 3/8 tsp Black pepper
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 2 tsp Olive oil
  • 2 tbsp White vinegar

• Dairy

  • 1 oz Parmesan cheese, vegetarian grated

• Liquids

  • 1/2 cup Water

Found on myrecipes.com

Description

Directions

• 1. Combine beans and 1/2 cup water in a saucepan; bring to a boil. Cook 4 minutes; remove from heat. Stir in rind, 1/8 teaspoon pepper, and cheese; coarsely mash. 2. Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add kale and 1/4 teaspoon salt. Cook 3 minutes or until kale wilts, stirring frequently. Remove kale from pan; keep warm. 3. Wipe Dutch oven clean with a paper towel; return pan to medium-high heat. Add water to pan, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs using a slotted spoon; place on a paper towel-lined plate. 4. Combine remaining 1 teaspoon oil, remaining 1/4 teaspoon pepper, remaining 1/4 teaspoon salt, onion, and remaining ingredients in a medium bowl. Divide bean mixture evenly among 4 plates. Top evenly with kale, eggs, and tomato mixture.

Nutrition