Simmer kale and cannellini with lemon zest and serve with fresh herbs.
| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 bunch Tuscan kale, tough stems discarded, thinly sliced (about 8 cups)
- One 15-ounce can cannellini beans, undrained
- 2 strips lemon zest, removed with a vegetable peeler
- Kosher salt and freshly ground black pepper
- 1/4 cup roughly chopped fresh parsley
- 2 tablespoons chopped fresh chives
- Lemon wedges, for serving
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the kale and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the beans with the liquid from the can, lemon zest, 2 cups water and a generous pinch each of salt and pepper. Bring to a simmer and continue to cook, stirring occasionally until the liquid has reduced and the kale is tender, 10 to 12 minutes.
- Transfer the kale and beans to a serving bowl. Scatter the parsley and chives over the top and serve with lemon wedges.
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Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 200 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 7 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 357 mg |