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?
![Garlic Kale and Beans with Pine Nuts](https://i0.wp.com/vegburge.com/wp-content/uploads/2017/12/PCI_9129.jpg?resize=525%2C348)
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.
![Garlic Kale and Beans with Pine Nuts](https://i2.wp.com/vegburge.com/wp-content/uploads/2017/12/PCI_9135.jpg?resize=525%2C348)
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.
![Garlic Kale and Beans with Pine Nuts](https://i2.wp.com/vegburge.com/wp-content/uploads/2017/12/PCI_9134.jpg?resize=525%2C348)
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.
![Garlic Kale and Beans with Pine Nuts](https://i0.wp.com/vegburge.com/wp-content/uploads/2017/12/PCI_9132.jpg?resize=525%2C348)
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.
![Garlic Kale and Beans with Pine Nuts](https://i2.wp.com/vegburge.com/wp-content/uploads/2017/12/PCI_9131.jpg?resize=150%2C150)
- 400 g cannellini beans
- 2 cups kale
- 2 cloves garlic
- 4 sundried tomatoes
- 1/2 cup pine nuts
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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.
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Cook for around 5 minutes over a medium heat. Meanwhile, shred the kale into small pieces, and chop the garlic into thin slices.
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Add the kale and garlic to the heat, and cut the sundried tomatoes into smaller pieces.
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After about two minutes, as the kale is brightening to a bolder green, add the sundried tomatoes and pine nuts.
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Once all the kale is bright green and everything is warmed through, leave it for one more minute before taking off the heat.
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Serve!
This looks delicious and definitely something that I would attempt to make. I’m a huge garlic lover as well and pine nuts are a firm favourite here with salads, thanks for sharing
This looks really delish and healthy, only thing is that I really do not like garlic. Can I just leave it out?
Definitely, Sheri – why not try seasoning with lemon juice instead to make it a bit zingy?
Very good, thanks.