Kale with white beans, truffle oil and garlic infused bread crumbs

Sign up to save this recipe to your profile
Serves 4 as a side dish and 2 as a main course. Easy
(0)
Total: Active:
PREVIOUS: Pasta with Pancetta, White Beans and Spinach NEXT: Roasted Cod with White Beans, Tomato, and Truffle...

Ingredients (9)

  • 3 cloves garlic, finely chopped
  • 5 C. chopped fresh kale. I found a bag of freshly chopped kale at the supermarket. If you can't find kale, Swiss chard will work too.
  • 1/2 C. vegetable stock
  • kosher salt and pepper to taste
  • 1 12oz. can of rinsed white beans
  • 1/2 C. toasted slivered almonds
  • 1/2 C. Italian bread crumbs
  • 1/2 tsp. garlic salt
  • optional- 1/4 C. grated Parmesan cheese and/or red pepper flakes

Summary

This is a delicious vegan dish that can be enjoyed as a side dish or main course.

Instructions

  1. 1Heat a large nonstick pan on medium high heat. Add olive oil and frozen garlic. While the garlic melts, rinse kale and add to the pan. Cook for 30 seconds then add stock. Continue cooking for approximately 5 minutes or until kale starts to cook down. While the kale is cooking, add the rinsed beans and stir to incorporate. Add a good pinch of kosher salt and pepper.

.

  1. 1Reduce heat to medium, cover and continue cooking for another 6 minutes.
  1. 1While the kale cooks, saute bread crumbs, garlic salt and 1 Tbs. olive oil in a small pan on medium heat until they turn golden brown, about 1-2 minutes. Remove from heat and set aside.
  2. 2Before serving kale, drizzle truffle oil, add almonds and top with toasted bread crumbs. You can also add a sprinkling of Parmesan cheese and a few red pepper flakes.
Load Comments

Recommended from Chowhound