We just decided to get back into an organic CSA (Community Supported Agriculture program) so I need to find some ways to use up the kale we have. I love beans, so this was a natural fit! I added roasted red peppers because I had them on hand, but you can totally omit them to lower the cost. Also, I used red onions, but any while onion will taste fine.
- 2 cans cannelloni beans, drained
- 4-5 cups kale, rinsed and coarsely chopped
- 3 garlic cloves, minced
- 3 tablespoons olive oil
- ½ red onion, sliced
- 1 can chicken broth
- ½ cup roasted red peppers, chopped
- salt and pepper, to taste
- Parmesan cheese, for topping
- In a large skillet heat olive oil and saute garlic and onions until wilted. Add kale as seen below. It will fill the pan, but will wilt down quickly.
- Once kale starts wilting, add salt and pepper, and chicken broth.
- Simmer for about 5 minutes, then add beans and red peppers.
- Let simmer on low for another 15 minutes or until liquid turns thick more like a sauce.
- Garnish with Parmesan cheese.
View instructions picture by picture…
In a large skillet heat olive oil and saute garlic and onions until wilted. Add kale as seen below. It will fill the pan, but will wilt down quickly.
Simmer for about 5 minutes, then add beans and red peppers.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.
That looks delicious! I just got our CSA box. Lots of greens too- probably the same box! My family LOVES roasted kale. 300 degrees. Drizzle torn up leaves leaves on a baking sheet with olive oil, salt and pepper and roast for about 20 minutes or so. Yummy, crispy chips! Even my 3 year old eats them!
My parents grew a lot of kale when I was growing up, and I, too, love it. At Christmas, my mom would chop the kale and stir it into a hot cream sauce. This was always a wonderful treat! You can also add your favorite grated cheese to the cream sauce for variety.