Ingredients
Vegetables and Aromatics
- 1 bunch lacinato kale
- 1 small onion, finely diced
- 3 garlic cloves, sliced
- 2 sprigs fresh sage (about 6 leaves)
Pantry
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon red pepper flakes (optional)
- Kosher salt (about 1/2 teaspoon plus more to taste)
- 2 (14-ounce) cans cannellini beans, drained and rinsed (or 3 cups cooked white beans)
- 1 quart chicken stock (or vegetable broth)
- freshly-ground black pepper to taste
To Serve
- Grated Pecorino Toscano or Parmigiano-Reggiano cheese
- Extra virgin olive oil for drizzling
Instructions
- Prep the kale and beans: Wash the lacinato kale thoroughly, remove the tough central stems, and chop the leaves into bite-sized pieces. Drain and rinse the canned cannellini beans if using. Set both aside.
- Sauté aromatics: Heat the extra virgin olive oil in a medium Dutch oven over medium heat until shimmering. Add the finely diced onion and sauté for about 3 minutes until translucent and fragrant but not browned. Add the sliced garlic, red pepper flakes if using, and fresh sage leaves, stirring for 30 seconds until aromatic.
- Add the kale: Stir in the chopped kale leaves, coating them well with the oil and aromatics. Cook for 2 to 3 minutes until the kale begins to soften and wilt. Season with approximately 1/2 teaspoon of kosher salt.
- Simmer the beans: Add the drained cannellini beans and pour in the chicken stock or vegetable broth. Reduce the heat to medium-low, cover the pot, and let the mixture simmer gently for about 5 minutes, stirring occasionally, until the kale is tender and beans are warmed through.
- Finish and serve: Remove the pot from heat. Taste and adjust seasoning with freshly ground black pepper as desired. Ladle the beans and greens into shallow bowls and generously sprinkle with freshly grated Pecorino Toscano or Parmigiano-Reggiano cheese. Drizzle with a little extra virgin olive oil before serving for added richness and flavor.
Notes
- For a vegan version, substitute vegetable broth for chicken stock and omit the cheese or use a plant-based alternative.
- If you prefer a spicier dish, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- Remove the tough stems from the kale to avoid a fibrous texture.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Use fresh sage for the best flavor, but dried sage can be substituted—use about 1 tablespoon dried in place of fresh.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian, Tuscan
- Diet: Vegetarian
