Braised Kale and Cannellini Beans

This kale recipe uses dried cannelini beans, but you can substitute canned cannellini beans to save time.  Measure out 2½ cups of cannellini beans from two 15.5 oz. cans. You can either add the leftover canned cannellini beans to make the dish bean-heavy, or save in the refrigerator for later use.

Braised Kale and Cannellini Beans

1 cup dried cannellini beans or dried great northern beans (yields about 2½ cups cooked)
1 bunch green kale, stemmed and coarsely chopped
1 cup Arborio rice or other Italian rice
4 large fresh sage leaves, chopped
2 tbsp unsalted butter
grated Parmigiano cheese, for serving

  1. Soak the beans overnight.  Cook the beans by placing them in a large pot with 6 cups of water, and bring to a boil.  When the water reaches a boil, reduce heat to a simmer, and cook, uncovered, until the cannellini beans are tender, about 1 hour.  Remove from heat, drain, and set aside.
  2. Cook the kale while the cannellini beans are cooking.  Over high heat, bring a large pot of water to a boil.  Add the kale to the boiling water and cook for 5 minutes.  Drain and set aside until the kale is cool enough to handle.  Press as much water out of the kale as possible.  Then place the kale on a cutting board, and chop to your desired length.
  3. In a 6-quart casserole, combine the cooked kale, fresh sage, and uncooked Arborio rice with 4 cups of cold water.  Place over medium heat and bring to a boil.  When boiling, cover and reduce the heat to a simmer.  Cook, stirring occasionally, until the Arborio rice is tender, but al dente, about 20 minutes.
  4. Add the cooked cannellini beans to the arborio rice and kale.  Stir in the unsalted butter and cook 2-3 more minutes.  Salt and pepper to taste.  Serve warm with the grated Parmigiano cheese.

Yield:  6 servings

This recipe was adapted from Fagioli: The Bean Cuisine of Italy.

2 Responses to Braised Kale and Cannellini Beans

  1. […] This post was mentioned on Twitter by Ann Williams, Ann Williams. Ann Williams said: New Post: Braised Kale and Cannellini Beans […]

  2. Sarah says:

    Delicious. I made this for dinner tonight, and not only did the kids like it, but the meat-eating husband liked it as well. Glorious recipe.