Sunny Cannellini Bean Salad with Roasted Red Peppers and Kale
 
 
A Mediterranean-inspired cannellini bean salad with roasted red peppers and kale that is bright with lemon, full of healthy ingredients, and perfect for spring.
Yield: 4 servings
Ingredients
  • 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
  • lemon
Instructions
  1. 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.
  2. 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.
Notes
Recipe from The Complete Vegetarian Cookbook
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/04/sunny-cannellini-bean-salad-with-roasted-red-peppers-and-kale.html