Easter number one down!!!
Of course, we still have Greek Easter next weekend followed by (literally) weeks on end of celebrating Remy’s birthday. There will be her actual birthday, then her kiddie birthday party, then her family birthday party….I mean, if I thought this kid was spoiled already….
Basically what this means for me is that during the weekdays in-between all of these events at which I will be making (and eating) lots o’ cake and carbs there will be some serious detoxing happening. And by “detoxing”, I clearly do NOT mean drinking celery juice on the regular. Way too extreme. All I really mean is working out, being more mindful of what I’m eating, and consuming this cannellini bean salad on REPEAT.
This salad is really like a breath of sunshine in so many ways.
It’s easy. It’s healthy. AND it’s filled with good, clean, bright flavors.
What starts simply with a quick saute of garlic, onions, and red pepper flakes (<— the holy trinity, IMO), then turns into something more complex and enticing as you simmer the beans with kale and roasted red peppers and top the whole thing off with a handful of parmesan cheese and a squirt of lemon juice.
With such a simple recipe, you really do have make sure you’re using good quality ingredients at every step along the way.
I’m talking home-cooked beans (if possible! I make them in the Instant Pot and it is easy peasy), freshly grated Parmigiano Reggiano cheese, and organic greens. You can also go the distance and roast your peppers from scratch but that takes a lot of patience, even for me, because then you still have to peel them (one of my least favorite cooking tasks) and in the end the jarred ones are probably just as good.
Serve with a hunk of crusty bread or omit if you’re low(er) carbing it! It will be wholly satisfying either way.
- ¼ cup olive oil
- 4 garlic cloves, minced
- ¼ tsp red pepper flakes
- 1 red onion, halved and thinly sliced
- 12 oz roasted red peppers, drained and thinly sliced
- 1 lb lacinato kale, stemmed and thinly sliced
- 4 cups cooked cannellini beans
- ½ cup dry white wine
- ½ cup water
- 1 oz parmesan cheese, grated
- Heat the oil in a 12-inch rimmed skillet over medium-high heat. Add the garlic and pepper flakes, sauteing until the garlic is golden brown. Stir in the onion and a pinch of salt. Reduce the heat to medium and cook until the onion is tender, about 5 minutes. Stir in the roasted red peppers and cook until softened, about 3 minutes.
- Add the kale to the pan one handful at a time. Cook until wilted. Stir in the cannellini beans, wine, and water. Bring to a boil. Lower to a simmer and cook for 15-20 minutes, or until the kale is completely tenderized. Stir in the parmesan cheese and a squirt of fresh lemon juice. Season to taste with salt and black pepper. Serve warm.