This recipe for kale and cannellini beans is a healthy Italian dish that can be used as a side dish or a main dish. It’s quick to make and is loaded with wonderful nutrients. You’ll love this recipe if you’re in the mood for a filling dish that won’t leave you feeling heavy or sluggish.
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Recipe Summary
This is my new favorite way for cooking kale in my kitchen. I love that the beans are soft and add a nice texture to the dish. The recipe makes 4 servings and is ready in about 30 minutes.
Ingredients
For this recipe you just need a few simple ingredients.
- chopped kale – you can use fresh kale or frozen.
- extra virgin olive oil
- chopped onion
- garlic cloves
- rinsed cannellini beans from a can
- water
- salt and pepper
- crushed red pepper flakes (optional)
Step by Step Instructions
For exact measurements, check out the recipe card below. These steps will explain what’s involved in making this Italian kale and cannellini recipe!
Step 1. Rinse and chop the kale. Use a salad spinner or use paper towels to pat dry the leaves to remove excess moisture.
Step 2. Set the kale aside. In a large sauté pan over medium heat, warm the olive oil.
Step 3. Add the onions and cook until translucent, about 5 to 8 minutes.
Step 4. Reduce heat to low and add the garlic. Cook until fragrant, about 2-3 minutes.
Step 5. Add the rinsed cannellini beans and stir. Cover and cook for about 5 minutes, until heated through.
Step 6. Add the chopped kale and ¼ cup water. Cover and cook on low for 10 minutes, or until the kale is vibrant and fork-tender. For softer kale, cook an additional 5 minutes.
Step 7. Season with black pepper, salt, and red pepper flakes to taste.
Step 8. Stir and serve!
Recipe Video
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Recipe Tips & Modifications
If you want to mix things up a bit, here are some ideas.
- Cook up some crumbled bacon along with the onion.
- Swap the white onion for red onion
- Use another type of white bean such as Great Northern Beans or Navy beans, or even baby lima beans!
- Use spinach and cannellini beans instead of kale.
What to Serve with Kale and Cannellini Beans
Here are some ideas for what to serve this recipe with.
Additional Side Dish Recipes
For a full list of Italian side dishes click here. Otherwise, check out these below!
Recipe Card
Kale and Cannellini Beans
Ingredients
- 1 bunch fresh kale, rinsed and chopped approx. 2 cups
- 2 Tbsp extra virgin olive oil
- 1/4 diced onion
- 2 garlic cloves, chopped
- 1 16 oz cannellini beans, canned, drained and rinsed
- 1/4 cup water
- cracked black pepper and salt, to taste
- red pepper flakes, to taste (optional)
Instructions
- Rinse and chop the kale. Pat the leaves dry with paper towels or use a salad spinner to remove excess moisture.1 bunch fresh kale, rinsed and chopped
- Set the kale aside. In a large sauté pan over medium heat, warm the olive oil.2 Tbsp extra virgin olive oil
- Add the onions and cook until translucent, about 5–8 minutes.1/4 diced onion
- Reduce heat to low and add the garlic. Cook until fragrant, about 2–3 minutes.2 garlic cloves, chopped
- Add the rinsed cannellini beans and stir. Cover and cook for about 5 minutes, until heated through.1 16 oz cannellini beans, canned, drained and rinsed
- Add the chopped kale and ¼ cup water. Cover and cook on low for 10 minutes, or until the kale is vibrant and fork-tender. For softer kale, cook an additional 5 minutes.1/4 cup water, 1 bunch fresh kale, rinsed and chopped
- Season with black pepper, salt, and red pepper flakes to taste.cracked black pepper and salt, to taste, red pepper flakes, to taste (optional)
- Stir and serve.
Video
Notes
- Adjust quantities as needed. This is a very simple recipe that is very forgiving. Use what you have.
- Feel free to use other varieties of white beans if you don’t have cannellini beans. Just make sure they are soft.
Nutrition
I hope you’ve enjoyed making and eating this recipe! If you’ve tried it and made any changes to make it your own (or kept it all the same), let me know in the comments below!
Liz
