Emeril's Sauteed Tuscan Kale With White Beans

by

YIELD 4 to 6 servings

INGREDIENTS

2 tablespoons olive oil
1 bay leaf
2 cloves garlic, smashed and roughly chopped
1/4 teaspoon crushed red pepper
1 1/2 pounds kale, rinsed and cut into 1-inch slices crosswise
1 small red onion, sliced
1 lemon, juiced
3/4 teaspoon kosher salt
1/4 teaspoon pepper
2 15‑ounce cans Cannellini Beans or White Beans
Extra-virgin olive oil, for drizzling, optional

PREPARATION:

Method

  1. Heat the olive oil in a large saute pan and, when hot, add the bay leaf, garlic and crushed red pepper. Saute until garlic is fragrant, about 30 seconds. Add the kale, red onion and season with salt and pepper. Squeeze the lemon juice over the kale and stir. Fold in the white beans, cover and cook until the kale is wilted and cooked through, about 20 minutes.
  2. To serve, transfer to serving dish and drizzle with Extra Virgin Olive Oil if desired.
This recipe appears in: Vegetable Side Dish

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