EFK Kitchen Ready
EFK Tuscan White Beans & Kale
Creamy cannellini beans and tender kale simmered with garlic, rosemary, stock, and lemon for a simple Tuscan side or light meal.
From the EFK recipe collection
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Yield
- 6 side servings or 4 light meals
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Heat the oil and gently cook the garlic.
- 2. Add the beans, stock, rosemary, and red-pepper flakes; simmer 8 minutes.
- 3. Fold in the kale and cook until tender, 8–10 minutes.
- 4. Lightly crush some of the beans to make the liquid creamy.
- 5. Finish with lemon juice, salt, and pepper.
Equipment
Wüsthof IKON Chef’s Knife
Asahi Hi-Soft cutting board
de Buyer 12-inch or 14-inch carbon-steel skillet
BlueStar burner
Food safety & storage
Refrigerate perishable leftovers within 2 hours. Use refrigerated leftovers within 3–4 days and reheat to 165°F.
Leftovers & make-ahead
Refrigerate up to 4 days. Reheat gently in a skillet or saucepan; skillet reheating gives the best texture.
View this recipe on the original EFK website ↗