Kale And Cannellini Beans Food

KALE AND CANNELLINI BEAN SALAD IN A JAR

Steps:

• Whisk lemon juice, red wine vinegar, shallot, salt, and pepper in a medium bowl. Slowly drizzle in olive oil, whisking constantly until dressing is combined.
• Line jars up in an assembly line fashion. Divide beans evenly between the jars. Spoon about 1 1/2 tablespoons dressing over the beans. Add 8 tomato halves to each jar.
• Sprinkle kale with salt and lightly massage until leaves are slightly softened and starting to turn a brighter green color, 20 to 30 seconds. Divide kale between the jars, packing it down tightly to squeeze out air pockets.
• Top each salad with 1 tablespoon Parmesan cheese. Place lids on jars and refrigerate. Pour salad out into a bowl and toss when ready to eat.

SAVORY KALE, CANNELLINI BEAN, AND POTATO SOUP

Steps:

• Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
• Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.

CANNELLINI BEAN WITH FLAT LEAF KALE

Steps:

• In a saucepan, place the cannellini beans, garlic, sausage, onion and kale with just enough water to cover. Season with 2 teaspoons of parsley, thyme and salt and pepper if desired. Bring to a boil and cook until vegetables are tender. Serve immediately garnished with Parmesan cheese and remaining fresh parsley.

SAUTEED KALE WITH CANNELLINI BEANS

Steps:

• In a large skillet or wok heat the oil. Add the garlic and chili and sauté for about a minute.
• Add the kale in large handfuls - add a handful, stir it until it begins to wilt and then add the next handful, and so on.
• Pour the vegetable broth over all. Stir and simmer until the broth is almost completely boiled away - approximately 10 minutes.
• Add the beans and gently stir through until heated.
• Serve immediately.

KALE WITH CANNELLINI BEANS

Steps:

• Simmer the kale in salted water until tender, 7-10 minutes.
• Drain, reserving the cooking water, and chop the leaves.
• In a large skillet, saute the onion in the oil with the garlic, pepper flakes, and rosemary for about 3 minutes. Add the wine and cook until reduced to a syrupy sauce.
• Add the beans, kale, and enough of the cooking water to keep the mixture loose.
• Heat through, taste for salt and season with pepper and a dusting of Parmesan cheese.

KALE AND CANNELLINI BEANS

Steps:

• If you are serving over pasta cook according to package but reserve 2 cups of the pasta water.
• Saute garlic and leeks in olive oil over medium heat. Add red pepper flakes and salt. Be careful not to brown the garlic; it will be bitter if you do.
• Add kale and the drained and rinsed beans. Add reserved pasta water a bit at a time, just enough to have enough liquid for the kale to wilt and become tender. Be sure to taste the kale and bean mixture. Adjust seasoning as needed.
• Add drained cooked pasta directly to the bean and kale mixture. Add additional pasta water if the mixture is dry, and add more olive oil if desired.

CANNELLINI BEANS WITH KALE

Steps:

• Place beans in pot with enough cold water to cover by 3 inches. Bring to boil. Continue to boil 1 minute. Remove from heat. Cover; let stand 1 hour. Drain beans; return to pot. Add 8 cups water, onion, garlic, bay leaf, and sage; bring to boil. Reduce heat; cover and simmer until beans are tender, 1 to 11/2 hours. Stir in salt. Add kale; cook 4 minutes.
• Drain beans and kale; place in large bowl. (Cover and chill liquid for soup.) Add oil, lemon juice, and red pepper to taste; toss. Season with salt and black pepper.

CANNELLINI AND KALE RAGOûT

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add bread and 1 teaspoon thyme; cook until bread is golden on both sides, turning with tongs, about 2 minutes total. Transfer croutons to bowl; sprinkle with salt and pepper.
• Add remaining 4 tablespoons oil, garlic, and crushed red pepper to same pot; sauté over medium heat 30 seconds. Add kale and broth; bring to boil. Reduce heat to medium-low, cover, and simmer until kale wilts, about 5 minutes. Add tomatoes with juice, beans, and remaining 1 tablespoon thyme. Cover and simmer 15 minutes. Season with salt and pepper. Ladle ragout into shallow bowls. Top with croutons and serve.

VEGETARIAN CANNELLINI BEAN AND KALE SOUP

Steps:

• Soak the beans overnight in cold water. Drain and rinse.
• Heat 3T of olive oil in a large dutch oven over medium heat. Add the onion, leek, celery, carrot, and garlic and cook for 10 minutes.
• Add half the rosemary, half the thyme, all of the parsley, all of the vegetable broth, and the chopped plum tomatoes with the juice from the can. When the mixture comes to a boil, add the dried beans. Lower the heat and simmer uncovered for 2 hours or until the beans are soft. If the soup gets too thick, add a little water to thin it.
• If you have a hand-held blender, process until about half of the beans are smooth. Otherwise transfer half of the soup to a blender and process. Pour the puree back into the soup pot, add salt and pepper to taste, and then add the chopped kale. Cook for another 20 minutes.
• Meanwhile in a microwave safe small bowl, add the remaining 3T olive oil, the rest of the chopped rosemary and thyme, and microwave on high for about 1 minute.
• When the soup is done, drizzle the olive oil mixture on top. Serve with a rustic bread and (if you eat cheese) plenty of parmesan.
• Note: When using dried beans, the cooking times can vary widely depending on how old the beans are. Younger beans might be done in an hour. Older beans could take 3 hours. So keep your eye on the soup!
• To substitute canned beans, use 1-15oz can of Cannellini Beans and 1-15oz can of Borlotti beans. You'll also need to adjust the cooking time: Simmer the soup for 20 minutes, puree, add the Kale, and simmer for another 20 minutes.

KALE AND CANNELLINI SOUP

Steps:

• Heat oil in large pot over medium heat. Add carrot and celery; sauté until starting to soften, about 5 minutes. Add cooking liquid, beans, tomatoes with juice, 3 tablespoons cheese, garlic, and Italian seasoning.
• Simmer, uncovered, 30 minutes. Puree 2 cups soup in blender. Return puree to pot. Ladle soup into bowls; top with toasts. Drizzle truffle oil over; sprinkle with cheese.

KALE, SPINACH, AND CANNELLINNI BEAN SOUP

Steps:

• Sauté onions, carrots, and celery in olive oil for 5-10 minutes until slightly tender.
• add kale and spinach and cool until wilted.
• Add everything else and bring to a boil, stirring occasionally.
• turn heat to low and summer for 15-30 minutes or until all veggies are fully cooked.