Peppered White Bean, Kale, And Egg Stack Recipe

Name: Peppered White Bean, Kale, And Egg Stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14.5-ounce) can unsalted Great Northern beans, rinsed and drained; 1/2 cup water; 1/2 teaspoon grated lemon rind; 3/8 teaspoon black pepper, divided; 1 ounce vegetarian Parmesan cheese, grated (about 1/4 cup); 2 teaspoons olive oil, divided; 5 cups chopped kale; 1/2 teaspoon kosher salt, divided; 2 tablespoons white vinegar; 4 large eggs; 1/4 cup chopped onion; 2 teaspoons fresh lemon juice; 1 teaspoon minced fresh cilantro; 1 teaspoon minced fresh flat-leaf parsley; 1 plum tomato, seeded and finely chopped; 1 garlic clove, minced

Servings: persons

1 (14.5-ounce) can unsalted Great Northern beans, rinsed and drained
1/2 cup water
1/2 teaspoon grated lemon rind
3/8 teaspoon black pepper, divided
1 ounce vegetarian Parmesan cheese, grated (about 1/4 cup)
2 teaspoons olive oil, divided
5 cups chopped kale
1/2 teaspoon kosher salt, divided
2 tablespoons white vinegar
4 large eggs
1/4 cup chopped onion
2 teaspoons fresh lemon juice
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh flat-leaf parsley
1 plum tomato, seeded and finely chopped
1 garlic clove, minced

1
Combine beans and 1/2 cup water in a saucepan; bring to a boil. Cook 4 minutes; remove from heat. Stir in rind, 1/8 teaspoon pepper, and cheese; coarsely mash.
2
Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add kale and 1/4 teaspoon salt. Cook 3 minutes or until kale wilts, stirring frequently. Remove kale from pan; keep warm.
3
Wipe Dutch oven clean with a paper towel; return pan to medium-high heat. Add water to pan, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs using a slotted spoon; place on a paper towel-lined plate.
4
Combine remaining 1 teaspoon oil, remaining 1/4 teaspoon pepper, remaining 1/4 teaspoon salt, onion, and remaining ingredients in a medium bowl. Divide bean mixture evenly among 4 plates. Top evenly with kale, eggs, and tomato mixture.

319

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 16 ingredients. The key ingredients include: 1 (14.5-ounce) can unsalted Great Northern beans, rinsed and drained, 1/2 cup water, 1/2 teaspoon grated lemon rind, 3/8 teaspoon black pepper, divided, and more.

Yes, Peppered White Bean, Kale, And Egg Stack 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.

Peppered White Bean, Kale, And Egg Stack

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