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Recipes | 28 by Sam Wood
founder, IQS
 

Pan Fried Beans + Kale

Photo by: Heidi from 101 Cookbooks
  • 2-4 servings
  • Prep - 5 mins
    Cooking - 10 mins
  • Total - 15 mins
Photo by: Heidi from 101 Cookbooks

Kale is one of nature's super foods; this kale and white bean salad is a fabulous way to get your daily serving.  

Servings: 2-4
Preparation: 5 mins
Cooking: 10 mins

Tags: , , , , , , , ,

Ingredients

  • 1/2 bunch kale.
  • 2 tablespoons extra virgin olive oil.
  • 2 large handfuls of cooked white beans (cannellini are good).
  • 1/4 teaspoon fine grain sea salt.
  • 1/3 cup walnuts, lightly toasted.
  • 1 clove garlic, minced.
  • 1/8 teaspoon freshly grated nutmeg.
  • 1 tablespoon fresh lemon juice.
  • zest of 1 lemon.
  • 1/3 cup parmesan cheese, freshly grated.

Directions

Finely chop the kale, wash it, and shake off as much water as you can. Set aside. Heat the olive oil over medium-high heat in the widest skillet you own. Add the beans in a single layer. Stir to coat the beans, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside.

Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure. Stir in the walnuts and garlic, wait 10 seconds, then stir in the nutmeg. Wait ten seconds and stir in the lemon juice and zest. Remove from heat and serve dusted with parmesan cheese.


Kale is one of nature's super foods; this kale and white bean salad is a fabulous way to get your daily serving.

Ingredients

  • 1/2 bunch kale.
  • 2 tablespoons extra virgin olive oil.
  • 2 large handfuls of cooked white beans (cannellini are good).
  • 1/4 teaspoon fine grain sea salt.
  • 1/3 cup walnuts, lightly toasted.
  • 1 clove garlic, minced.
  • 1/8 teaspoon freshly grated nutmeg.
  • 1 tablespoon fresh lemon juice.
  • zest of 1 lemon.
  • 1/3 cup parmesan cheese, freshly grated.
Website
101 Cookbooks

Directions

Finely chop the kale, wash it, and shake off as much water as you can. Set aside. Heat the olive oil over medium-high heat in the widest skillet you own. Add the beans in a single layer. Stir to coat the beans, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside.

Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure. Stir in the walnuts and garlic, wait 10 seconds, then stir in the nutmeg. Wait ten seconds and stir in the lemon juice and zest. Remove from heat and serve dusted with parmesan cheese.