Garlicky White Beans & Kale with Roasted Tomatoes

December 5, 2016

  • 1 can white beans, drained (cannellini, navy or great northern)

  • 1 leaf of fresh sage, chopped

  • 2-3 sprigs of fresh thyme, stem removed

  • 2 cloves garlic, peeled and smashed

  • 4-5 tablespoons plus extra-virgin olive oil

  • 1 bunch of your favorite kale, chopped

  • 1/2 cup roasted tomatoes

  • salt & pepper to taste

In a sauce pan on low heat warm 2 table spoons of the olive oil with the garlic, but be sure not to brown the garlic. Add the beans, turn up the heat to medium and cook until just warm. Add the tomatoes and the herbs, continue to cook until hot. Once hot, remove from heat and add the kale, the residual heat will cook it just slightly. Add salt and pepper to taste. Serve warm drizzled with the remaining olive oil, adding a sprinkle of Parmesan cheese is also a nice touch. If you have left overs I suggest serving them for breakfast on garlic rubbed toast with or without an egg.

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