Your New Favorite Vegetable Recipes Are in Abra Berens’ Plant-Based Cookbook “Ruffage”
A quick and comforting plant-based dish with kale, onions, and cannellini beans, full of flavor and ready in under 30 minutes.
Equipment
- 1 Skillet Large
Ingredients
Main Ingredients
- 2 tablespoons Olive oil
- 1 Medium onion thinly sliced
- 2 cloves Garlic minced
- 1 bunch Kale stems removed, chopped
- 1 can Cannellini beans drained and rinsed
- Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 0.25 cup Grated Parmesan cheese optional, for serving
Instructions
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add the onions and cook until soft and sweet, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add chopped kale and cook, stirring occasionally, until wilted and tender, 5-7 minutes.
- Fold in cannellini beans and heat through for 3-4 minutes.
- Season with salt, pepper, and lemon juice. Mix well and taste to adjust seasoning.
- Top with Parmesan cheese if desired and serve warm.
Notes
Store leftovers in airtight containers. Reheat with a splash of water for best texture. Dish can be frozen if sealed tightly.