Ingredients:

  • 3 tbsp extra virgin olive oil
  • 6 cloves fresh garlic, thinly sliced
  • 1 tsp red pepper flakes
  • 1 large shallot, finely diced (approx. 40 g)
  • 2 cans (15 oz each) cannellini beans, rinsed and drained
  • 1 large bunch (approx. 300 g) lacinato kale, stems removed and leaves torn
  • 1.5 cups low-sodium vegetable broth
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 0.25 cup flat-leaf parsley, chopped

Instructions:

  1. Add 3 tbsp extra virgin olive oil to a cold pan, then add 6 cloves thinly sliced garlic and 1 tsp red pepper flakes.
  2. Once the garlic begins to smell fragrant and looks golden, add the 40 g diced shallot. Cook 3 minutes until translucent and shimmering.
  3. Stir in the 2 cans of rinsed cannellini beans. Sauté for 2 minutes until the beans are coated in the spicy oil.
  4. Pour in 1.5 cups low sodium vegetable broth and use your spoon to scrape the bottom. This releases the toasted flavors into the sauce.
  5. Using the back of a wooden spoon, smash approximately 1/4 cup of the beans against the side of the pan to release their starches.
  6. Season the base. Add 1 tsp kosher salt and 0.5 tsp cracked black pepper.
  7. Add the 300 g torn lacinato kale in batches. Stir until the leaves turn a vibrant, deep green and begin to soften.
  8. Reduce heat to low and simmer for 10 minutes. Wait until the liquid reduces by a third and looks silky.
  9. Turn off the heat and stir in 1 tbsp fresh lemon juice and 0.25 cup chopped parsley. The aroma should shift from earthy to zesty and bright.