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Italian Beans and Greens

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A hearty and nutritious Italian dish combining Tuscan kale and creamy butter beans, perfect for quick weeknight meals.

Ingredients

Scale
  • 1 large bunch or 2 small bunches Tuscan kale (about 1½ lbs), stems removed
  • ¼ cup extra virgin olive oil, plus more for serving
  • 4–5 garlic cloves, peeled and thinly sliced
  • Pinch of red pepper flakes (adjust to taste)
  • 2 tablespoons dried oregano
  • 1½ cups water
  • 1 teaspoon salt, plus more to taste
  • 2 cans butter beans or cannellini beans, drained and rinsed
  • 2 tablespoons sherry vinegar
  • Crusty bread or toasted slices, for serving

Instructions

  1. Rinse the kale thoroughly and pat it dry. Remove the tough stems from the leaves, chop the tender parts, and cut the leaves into bite-sized pieces.
  2. Heat the olive oil in a medium saucepan over medium heat. Add the sliced garlic and sauté for 1–2 minutes until fragrant.
  3. Stir in the chopped kale stems and cook for another 1–2 minutes. Add red pepper flakes and dried oregano, cooking for about 30 seconds.
  4. Pour in the water, add the kale leaves, season with salt, cover, and cook for about 5 minutes.
  5. Add the drained beans and the sherry vinegar. Stir gently, cover, and simmer for about 10 minutes.
  6. Taste and adjust seasoning with more salt if needed. Serve warm with extra olive oil and slices of crusty bread.

Notes

Use fresh kale for better flavor and texture. Adjust spiciness of the dish with red pepper flakes to your liking.

Nutrition

Find it online: https://www.glutenfreez.com/italian-beans-and-greens/