This is everything you want in a pot of beans: so many layers of flavors from garlic chips, briny pickled peppers, kale and cannellini beans all nestled in a thick and creamy sauce with a soft-boiled egg. Toasted sourdough and Camembert for serving.
| Level: | Easy |
| Total: | 25 min |
| Active: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 5 garlic cloves, thinly sliced
- Kosher salt, to taste
- 1 large yellow onion (350 grams), chopped
- 2 tablespoons (15 grams) chopped pickled cherry peppers, plus 2 tablespoons brine and additional sliced for garnish
- 2 small or 1 large bunch curly kale (380 grams), leaves stripped from the stems and torn into bite size pieces
- 2 15.5-ounce (439 grams) cans cannellini beans, drained and rinsed
- 1/2 cup heavy cream
- 1 tablespoon (15 grams) Dijon mustard
- 1/2 lemon, juiced
- Freshly ground black pepper
- 4 cooked eggs with runny yolks, such as fried with a runny yolk or 6-minute soft-boiled with an equally runny yolk
- Flaky salt, to serve
- 4 slices sourdough bread, toasted, buttered and salted for serving
- 1 8-ounce (226 grams) piece of Camembert cheese, cut into 4 wedges
Instructions
- Heat the oil in a large braiser over medium heat. When the oil is hot, scatter in the sliced garlic and cook, stirring, until the garlic is lightly golden on the edges, about 2 minutes. Remove and drain the garlic chips on paper towels and season with salt.
- To the remaining oil in the braiser, add the onion. Cook, stirring occasionally, until softened and light golden, about 6 minutes. Add the chopped cherry peppers and brine and let sizzle a minute. Add the kale (in batches, if needed) and 1 cup water. Season with a couple pinches of salt. Cook until the kale is wilted and bright green, 5 to 7 minutes.
- Stir in the cannellini beans, the cream and Dijon mustard. Simmer over medium heat until thick and saucy, about 4 minutes. Squeeze the lemon over top. Season with a couple cranks of black pepper and salt, as desired.
- Divide the beans and greens among shallow bowls. Top each with sliced pickled cherry peppers, the garlic chips and an egg. Sprinkle on some flaky salt and black pepper. Nestle a piece of buttered, salted toast into the bowl along with a wedge of Camembert. (Smear your toast with some of the cheese and top with some beans!)
- For leftovers, let the beans and greens come to room temperature then store in a covered container in the fridge for up to 2 days.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1146 |
| Total Fat | 44 g |
| Saturated Fat | 19 g |
| Carbohydrates | 139 g |
| Dietary Fiber | 19 g |
| Sugar | 14 g |
| Protein | 54 g |
| Cholesterol | 242 mg |
| Sodium | 1631 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1146 |
| Total Fat | 44 g |
| Saturated Fat | 19 g |
| Carbohydrates | 139 g |
| Dietary Fiber | 19 g |
| Sugar | 14 g |
| Protein | 54 g |
| Cholesterol | 242 mg |
| Sodium | 1631 mg |
Reviews
It was simple and delicious. I made half a batch and there is three suppers worth. A little hot sauce was a delightful addition.
Easy to make and tasted great. Only thing I wouldn’t do again is the cheese on the toast. We didn’t think it added anything to the creaminess of the beans when you spread them on the bread. Husband added some hot sauce to his and thought it was great.
I cook a large variety of bean with greens dishes and immediately knew this one was a bit special when I saw the episode. Yes-so good! I think it the additional of the peppers. We ate it with no egg, just toasted sourdough with a different soft cheese. I only had hot pickled cherry peppers -fantastic. I also mixed navy & cannellini beans , but stick w/ the recipe-navy a bit too much bite for this. I added a little more water and cream to make it saucier. I didn’t crisp the garlic either-I was afraid I’d ruin it-so I sautéed them soft. I tossed everything together unlike the directions. Tasty, healthy, a fun zingy dish for any meal anytime of the day.
It was good. The sauce and lemon really brought out the flavor of the kale and beans. My family enjoyed it.
Would this be good without the egg? I hate eggs