Parmesan White Beans and Kale with Crunchy topping
Category
Salads - Soups - Sidedishes
Sub
Category
None
Wine/Beverage
Recommendations
can be a main dish also
Ingredients
Topping
1 C panko breadcrumbs
2 tbl olive oil
2 tbl grated parmesan
1 clove garlic finely grated
pinch of crushed red pepper flakes
kosher salt
fresh ground black pepper
Beans
1/2 C olive oil
2 tbl crushed garlic
1 shallot thinly sliced
3/4 tsp salt
1/4 C wine, 1 C grated parmesan cheese
1 tsp sugar, 1/4 tsp crushed red pepper flakes
2 cans Cannellini beans rinsed and drained
1 lb kale stems removed and leaves coarsely chopped
1 C vegetable stock, lemon wedges
Instructions
Make topping , Mix breadcrumbs, oil, parmesan,
garlic, and red pepper flakes. Season with salt and
pepper and set aside
Make beans, Heat oven to 425. In large ovenproof
skillet combine 1/2 C olive oil, garlic and
shallots over medium heat, cook until garlic and
shallots are golden about 6 minutes. Stir in Kale,
salt, sugar and crushed red pepper. Cook until
kale starts to wilt, add wine and cook another 10
minutes
Stir in beans and stock, bring to simmer. Cover and
cook until kale is tender and some of the stock has
evaporated about 5 min. Stir in 1 C Parmesan. Spread
out beans and kale and sprinkle with reserved
topping. Bake until golden about 15 minutes.
If desired top with more parmesan, olive oil and
lemon juice
Originally Submitted
11/10/2022
0 Out of 5 from
0 reviews
You can add this Parmesan White Beans and Kale with Crunchy topping recipe to your own private DesktopCookbook.
