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Cheesy White Beans and Kale

Cheesy White Beans and Kale

By Rose HattabaughOctober 28, 2024

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

If you’re used to draining canned beans before use, take note that in this 30-minute skillet dish, we use the liquid from one can for braising the greens. Either cannellini or great northern beans work, and mashing a small portion at the end of cooking creates a satisfying creaminess. We like the funkiness of pecorino Romano against the mild beans and minerally greens, but Parmesan is delicious, too. Serve as a vegetarian main with hunks of warm, crusty bread or offer it as a side to roasted chicken.

Ingredients
  • 2

    15½ ounce cans cannellini OR great northern beans

  • 1

    tablespoon extra-virgin olive oil, plus more to serve

  • 3

    medium garlic cloves, minced

  • 1

    rosemary sprig

  • ¼

    teaspoon red pepper flakes

  • 2

    small bunches lacinato OR curly kale, stemmed and chopped (about 8 cups

  • Kosher salt and ground black pepper

  • 1

    ounce pecorino Romano OR Parmesan cheese, finely grated (½ cup), plus more to serve

Step 1

Discard the liquid from 1 can of beans. Pour the liquid from the second can into a 2-cup liquid measuring cup, then add enough water to equal 2 cups. In a 12-inch skillet over medium, heat the oil, garlic, rosemary and pepper flakes, stirring, until fragrant, about 1 minute.

Step 2

Add half of the kale, half of the bean liquid, ¼ teaspoon salt and ½ teaspoon black pepper; toss until the greens are wilted, 1 to 2 minutes. Add the remaining kale and the remaining bean liquid, tossing until the greens are wilted. Stir in the beans and bring to a simmer over medium-high. Cover, reduce to medium-low and simmer, stirring, until the kale is tender, 10 to 12 minutes.

Step 3

Off heat, remove and discard the rosemary. Mash some of the beans for creaminess. Stir in the cheese, then taste and season with salt and black pepper. Serve drizzled with additional oil and sprinkled with additional cheese.

Step 4

Optional garnish: Lemon wedges