Everyday Eats
Creamy Tuscan White Bean & Kale Skillet
Serves 4 · 30 min
This is the weeknight supper October was made for — a creamy, garlicky skillet of white beans and fresh-cut kale that comes together in half an hour from mostly pantry staples. Serve it in bowls with crusty bread for mopping, or spoon it over rice or a fried egg to stretch it further.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 2 (15 oz) cans cannellini or great northern beans, drained and rinsed
- 1 cup vegetable or chicken broth
- 1 bunch kale, stemmed and chopped
- 1/2 cup heavy cream (or canned coconut milk)
- 1/2 cup grated Parmesan, plus more to serve
- Juice of 1/2 lemon
- Salt and black pepper to taste
Instructions
- Warm the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
- Stir in the garlic, Italian seasoning, and red pepper flakes and cook until fragrant, about 1 minute.
- Add the beans and broth, bring to a simmer, and lightly mash about a quarter of the beans against the pan to thicken.
- Stir in the kale by the handful and cook until wilted and tender, 4 to 5 minutes.
- Lower the heat, stir in the cream and Parmesan, and simmer until creamy, 2 to 3 minutes.
- Finish with the lemon juice, season with salt and pepper, and serve hot with extra Parmesan.