Ingredients
1 cup canned white beans (cannellini or Great Northern), drained and rinsed
1 medium tomato, chopped
2 cups chopped kale (stems removed)
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
Salt to taste
Freshly ground black pepper
1/4 cup grated Parmesan cheese
Optional: Cherry tomatoes for color
Instructions
Heat olive oil in a large skillet over medium heat
Add minced garlic and sauté for 1-2 minutes until fragrant
Toss in chopped kale and sauté for 5 minutes, wilting the leaves
Add chopped tomatoes and season with oregano, salt, and black pepper
Cook for 10 minutes, stirring occasionally, until tomatoes soften and kale is tender
Stir in white beans and heat through for 2-3 minutes
Remove from heat, top with grated Parmesan, and let the cheese melt slightly
Optional: Garnish with additional herbs before serving
Notes
For vegetarian option, use vegan Parmesan
Substitute kale with spinach if unavailable
Use fire-roasted tomatoes for deeper flavor
Beans can be cooked instead of canned, but adjust cooking time accordingly
Store leftovers in an airtight container in the refrigerator for 3-4 days
- Prep Time: 10
- Cook Time: 20
- Category: Mediterranean Basics
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3.5g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg