Cannellini Beans and Kale Braise
Cannellini beans and leafy kale simmer in a savory, aromatic broth to create a quick and protein-rich meal. This versatile dish serves perfectly alongside crusty bread, rice, or pasta.
Ingrédients
- 1-2 tbsp olive oil
- 1/2 small white onion · diced
- 5 garlic cloves · minced
- 1/4-1/2 tsp red chili flakes
- 2 cannellini beans · drained and rinsed
- 1 cup vegetable broth
- 1/2 tsp salt
- freshly ground black pepper
- 4 cup kale · stems removed and chopped
- 2 tbsp fresh lemon juice
- crusty bread · optional
- cooked rice, quinoa, or pasta · optional
- vegan parmesan · optional
Préparation
- 1
Warm the olive oil in a large pan over medium heat. Add the onion and sauté for approximately 8 minutes until translucent, then stir in the garlic and cook for 1 minute until fragrant.
- 2
Incorporate the red chili flakes and the cannellini beans, stirring to combine with the onion and garlic mixture.
- 3
Pour in the vegetable broth and season with salt and black pepper. Add the kale and cook for 5 to 10 minutes until the greens have softened and wilted, then stir in the lemon juice and adjust seasonings to taste.
- 4
Serve immediately, topped with vegan parmesan if desired, alongside bread, rice, quinoa, or pasta.