This week’s dish is a little more salad-like, but we aren’t waving the s-word anywhere near it because we would be put off immediately. No, this garlic kale and beans with pine nuts recipe is nothing of the sort. It’s more of a robust main course, got it?
It’s also totally vegan, although you can always sprinkle a bit of veggie parmesan on top if you wanted to make it fancy. But we reckon it’s fancy enough already.
We start out with a base of cannellini beans, which I personally feel are the superior white beans. You may notice we use them as a base for a lot of our soup recipes, and they go down well here.
Then you add in kale, a splash of bright green. Follow that with a scattering of red sundried tomatoes… see what we did there, festive season cooks? That’s right, we’ve tricked you into thinking we had a non-Christmas post for December! All joking aside, the dish definitely looks great with all these colours, and the pine nuts are the touch that finishes it off.
We dressed ours with balsamic vinegar and served them with a garlic baguette, but you could definitely serve this alone. I’m picturing a huge dish of it in the centre of a table, too, with tongs for everyone to help themselves to what they like.
Without any more nattering on from me, here’s the video of how we made it – and scroll below for a recipe you can follow yourselves.
- 400 g cannellini beans
- 2 cups kale
- 2 cloves garlic
- 4 sundried tomatoes
- 1/2 cup pine nuts
Drain and rinse the beans before putting them into a frying pan with some oil - we use garlic oil for an extra kick of flavour.
Cook for around 5 minutes over a medium heat. Meanwhile, shred the kale into small pieces, and chop the garlic into thin slices.
Add the kale and garlic to the heat, and cut the sundried tomatoes into smaller pieces.
After about two minutes, as the kale is brightening to a bolder green, add the sundried tomatoes and pine nuts.
Once all the kale is bright green and everything is warmed through, leave it for one more minute before taking off the heat.