Tuscan Cannellini Bean and Kale Skillet

Creamy white cannellini beans simmered with tender lacinato kale, garlic, and thyme served over quick-cooked gluten-free polenta.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6.5
• Cuisine: Italian
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Pescatarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Fiber
• Low-Sugar
• Low-Sodium
• Low-Cholesterol
• Low-Saturated-Fat
• Low-Fat
• Low-Calorie

Tags

• sauté
• quick
• healthy
• comfort food
• spicy
• tangy

Ingredients

• 2 can cannellini beans (rinsed and drained)
• 2 bunch lacinato kale (chopped)
• 1.5 cup polenta (dry)
• 2 tablespoon olive oil (extra virgin)
• 4 clove garlic (minced)
• 1 tablespoon dried rosemary (crushed)
• 0.5 teaspoon red pepper flakes
• 0.5 teaspoon salt
• 2 tablespoon lemon juice (fresh)

Instructions

1. Bring 6 cups of water and 1/4 teaspoon of the salt to a boil in a medium pot over medium-high heat. Whisk in the polenta in a steady stream, reduce heat to low, and cook stirring frequently for 12 minutes until thick and smooth.
2. Meanwhile, heat the olive oil in a large deep skillet over medium heat. Add the minced garlic, dried rosemary, and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the chopped lacinato kale and 1/2 cup of water to the skillet. Cook for 5 minutes, tossing regularly, until the kale is wilted and tender.
4. Gently fold in the rinsed cannellini beans, the remaining 1/4 teaspoon salt, and cook for 3 to 4 minutes until the beans are heated through.
5. Remove skillet from heat and stir in the fresh lemon juice.
6. Ladle warm polenta into shallow bowls and top with generous spoonfuls of the cannellini bean and kale mixture.

Notes

If reheating leftovers, stir a splash of warm water into the polenta to restore its creamy texture.

Nutrition (per serving)

• Calories: 310
• Protein: 11.5 g
• Carbohydrates: 54 g
• Fat: 5.2 g
• Fiber: 9.5 g
• Sodium: 280 mg
• Saturated Fat: 0.8 g
• Sugar: 1.9 g