Looking for a warm salad or side dish? Well, try this Warm Lacinato Kale and Cannellini Beans dish. It’s terribly tasty and wonderfully nourishing.
This is one of those striking, quick and easy dishes that requires little effort. Simply rinse a can of cannellini beans and then cook them in butter with some shallots, rosemary and vegetable stock. Saute the kale until wilted, then spoon the beans over the kale and finish off with a light vinaigrette and some parmesan. There you have it, a tasty dish that adds diversity of flavor to almost any meal.
This recipe is an homage to one I tried at my local Italian restaurants Lido. Lido’s tagline is “Fabulous Food in Harlem” and I wholeheartedly agree. I’ve never had a bad meal at Lido. They change their menu seasonally, introducing their patrons to new dishes, and rotating those undeniable favorites. Drinks are great too, there’s a happy hour most evenings, and a nice selection of wines.
Lido is one of those restaurants that suits every occasion – date night, family meal or celebration, a business dinner, lunch or brunch. Did I miss anything? If you happen to be in Harlem, consider Lido.
Eating Warm Lacinato Kale and Cannellini Beans helps with my quest to eat more kale. I was inspired to eat more kale after reading a very interesting feature on kale from HealthyLine.com – 26 Science-Backed Health Benefits of Kale. It’s a very detailed write-up on kale’s health benefits which I think you’ll find very interesting, so give it a read. It might inspire you too.
Lacinato kale goes by a few other names, such as Tuscan Kale or Dinosaur Kale. I’m not sure why it’s called Tuscan Kale, but the dinosaur moniker comes from its heavily crinkled appearance. Lacinato kale is a superfood, of course, much like the other varieties of kale, and can help lower cholesterol and decrease inflammation. However, to ensure you get the benefit of the nutrients in kale, you mustn’t overcook. Wilting is enough, just a little oil in a saute pan on a high heat. Allow the kale to soften just a little and then remove from pan.
I like lacinato kale for its dramatic looks, place a couple of leaves on a plate and you instantly add drama. Whoever you serve Warm Lacinato Kale and Cannellini Beans to will immediately enquire as to what is being served when it is placed in front of them. This dish hits high on the meter for eye appeal. Enjoy!
Warm Lacinato Kale and Cannellini Beans
Ingredients
- 1 Can cannellini beans 15.5 oz
- 1 tbsp unsalted butter
- 1/4 cup shallots sliced
- 1 tsp fresh rosemary removed from stalks
- 1/2 cup veg stock
- 1 tbsp olive oil
- 1 bunch lacinato kale trimmed and rinsed
- 1/4 cup parmesan sliced very thin
Vinaigrette
- 1 tbsp avocado oil or extra virgin olive oil
- 3 tbsp sherry vinegar
- 1/4 tsp fine salt
Equipment & Utensils
- Medium saucepan with cover
- Saute pan
- Slotted spoon
Instructions
- Rinse and drain cannellini beans and set aside.
- Heat butter in saucepan and then add shallots.
- Cook shallots until they soften, then add rosemary and cook until flavor releases.
- Add cannellini beans and vegetable stock and cook until beans are heated through, then remove from heat and cover to keep warm.
- Combine vinaigrette ingredients and whisk together then set aside.
- Heat olive oil in saute pan on high heat then add kale and cook until just wilted, then immediately remove from pan.
- To serve - place two wilted kale leaves on each plate and then with a slotted spoon, place a spoonful of cannellini beans mixture on top, sprinkle a little parmesan and dress with vinaigrette.
