Greens & Beans

AuthorLaLaLaMarsh
Rating

I was inspired by a couple different recipes I've seen in magazines and wanted to make something of my own with a healthy twist. As a pescatarian I could eat fish every day but I tend more towards a vegetarian lifestyle. Which is why I'm always playing with protein options and honestly, beans are just one of my favorites. They're so versitle!

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Butter Beans and Kale

Yields4 Servings

 ½ cup Dry white wine
 ¼ cup Room temp water
 2 Garlic cloves, thinly sliced
 1 tsp Fresh chopped oregano
 1 tsp Fresh chopped basil
 1 tsp Fresh chopped thyme
 ½ tsp salt
 1 tsp Crushed red pepper flakes
 1 Bunch Tuscan kale, stem removed and torn into bite size peices
 1 Can of butter beans, rinsed and drained
  cup Extra virgin olive oil, plus 2 Tbsp
 ½ of a small baguette, sliced in to 1/2" thick peices
  cup Fresh shaved parmesan

1

Bring wine, water and spices to a boil in a large skillet.

2

Add kale and cover pan, stirring occasionally, until greens are wilted, about 2-4 minutes.

3

Add in the beans and oil and cook, uncovered, for another 2 minutes.

4

While that is cooking heat 2 Tbsp. oil in another pan over medium. Fry your bread in the skillet until golden brown, about 1-2 minutes per side. Set each little toast aside on some paper towels to drain, repeat until all the toast is done.

5

Plating this is fun! Arrange the toasts on each plate, spoon over the bean and kale mixture. I love to top this off with Shredded parmesan.

Ingredients

 ½ cup Dry white wine
 ¼ cup Room temp water
 2 Garlic cloves, thinly sliced
 1 tsp Fresh chopped oregano
 1 tsp Fresh chopped basil
 1 tsp Fresh chopped thyme
 ½ tsp salt
 1 tsp Crushed red pepper flakes
 1 Bunch Tuscan kale, stem removed and torn into bite size peices
 1 Can of butter beans, rinsed and drained
  cup Extra virgin olive oil, plus 2 Tbsp
 ½ of a small baguette, sliced in to 1/2" thick peices
  cup Fresh shaved parmesan

Directions

1

Bring wine, water and spices to a boil in a large skillet.

2

Add kale and cover pan, stirring occasionally, until greens are wilted, about 2-4 minutes.

3

Add in the beans and oil and cook, uncovered, for another 2 minutes.

4

While that is cooking heat 2 Tbsp. oil in another pan over medium. Fry your bread in the skillet until golden brown, about 1-2 minutes per side. Set each little toast aside on some paper towels to drain, repeat until all the toast is done.

5

Plating this is fun! Arrange the toasts on each plate, spoon over the bean and kale mixture. I love to top this off with Shredded parmesan.

Greens & Beans
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