Sauteed Kale with Cannellini Beans


  • 1 and 1/2 lbs of kale, tough stems removed
  • 4 slices of bacon, chopped
  • 2 large onions, thinly sliced
  • 2 cans (1 lb each) Cannellini beans, drained and rinsed
  • kosher salt and fresh cracked black pepper to taste
  • Rinse and drain kale.
  • Cut crosswise into 1/2 inch strips and set aside.
  • In a large saute pan, cook bacon over medium high heat until crispy. Drain and set aside.
  • Add onions to pan and cook, stirring, until soft. About 5 minutes.
  • Add kale and cook, stirring, until wilted and bright green. About 3 to 4 minutes.
  • Season to taste with salt and pepper. Transfer to a warm serving platter and keep warm.
  • Add beans to pan and reduce heat and cook until heated through. About 4 minutes.
  • Arrange beans alongside kale.
  • Sprinkle both with bacon.

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