Kale-And-Cannellini Wrapinis Recipe

Name: Kale-And-Cannellini Wrapinis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 bacon slices; ½ cups water; ½ cups chopped kale (about 1 1/4 pounds); 1 (19-ounce) can cannellini beans or other white beans; 1 teaspoon crushed red pepper; 1 garlic clove, minced; 1 cup diced carrots; 1 teaspoon dried rubbed sage; 1/4 teaspoon salt; 4 (8-inch) fat-free flour tortillas; 1/4 cup (1 ounce) finely grated fresh Romano cheese

Servings: persons

3 bacon slices
½ cups water
½ cups chopped kale (about 1 1/4 pounds)
1 (19-ounce) can cannellini beans or other white beans
1 teaspoon crushed red pepper
1 garlic clove, minced
1 cup diced carrots
1 teaspoon dried rubbed sage
1/4 teaspoon salt
4 (8-inch) fat-free flour tortillas
1/4 cup (1 ounce) finely grated fresh Romano cheese

1
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon, and set aside. Bring the water to a boil in a large stockpot; add kale. Cook 6 minutes or until tender; drain and set aside. Drain the beans in a colander over a bowl, reserving 1/3 cup liquid.
2
Heat the drippings in pan over medium-high heat. Add red pepper and garlic, and saute 3 minutes. Add the crumbled bacon, reserved bean liquid, carrots, sage, and salt; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until carrots are crisp-tender. Uncover and cook 3 minutes or until liquid almost evaporates. Stir in kale; cook 2 minutes.
3
Warm the tortillas according to the package directions. Spoon 1 cup kale mixture onto each tortilla; top each serving with 1 tablespoon cheese, and roll up.

899

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 bacon slices, ½ cups water, ½ cups chopped kale (about 1 1/4 pounds), 1 (19-ounce) can cannellini beans or other white beans, and more.

Yes, Kale-And-Cannellini Wrapinis falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale-And-Cannellini Wrapinis

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