Cannellini Beans and Kale Braise

• OO1-2 tbsp olive oil
• SW1/2 small white onion · diced
• GC5 garlic cloves · minced
• RC1/4-1/2 tsp red chili flakes
• CB2 cannellini beans · drained and rinsed
• VB1 cup vegetable broth
• S1/2 tsp salt
• FGfreshly ground black pepper
• K4 cup kale · stems removed and chopped
• FL2 tbsp fresh lemon juice
• CBcrusty bread · optional
• CRcooked rice, quinoa, or pasta · optional
• VPvegan parmesan · optional

Préparation

1. 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. 2

   Incorporate the red chili flakes and the cannellini beans, stirring to combine with the onion and garlic mixture.

3. 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. 4

   Serve immediately, topped with vegan parmesan if desired, alongside bread, rice, quinoa, or pasta.