Sauteed Kale and Fresh Shell Beans Recipe

Name: Sauteed Kale and Fresh Shell Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; Coarse salt; 1 dried bay leaf; 2 pieces (1/2 inch) cinnamon stick; 1/2 teaspoon whole black peppercorns; 1 sprig oregano; 3/4 pounds cranberry beans, shelled (about 1 cup); 1 medium bunch kale (about 12 ounces); Coarse salt and freshly ground pepper; 1/4 cup extra-virgin olive oil, plus more for drizzling; 2 garlic cloves, very thinly sliced; 1/4 teaspoon red pepper flakes; 1/2 lemon, plus wedges for serving

Servings: persons

6 cups water
Coarse salt
1 dried bay leaf
2 pieces (1/2 inch) cinnamon stick
1/2 teaspoon whole black peppercorns
1 sprig oregano
3/4 pounds cranberry beans, shelled (about 1 cup)
1 medium bunch kale (about 12 ounces)
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
2 garlic cloves, very thinly sliced
1/4 teaspoon red pepper flakes
1/2 lemon, plus wedges for serving

1
Cook beans Stir together the water, 2 teaspoons salt, the bay leaf, cinnamon, peppercorns, and oregano in a large saucepan.
2
Bring to a boil over medium-high heat, then add beans, and return to a boil.
3
Reduce to a simmer and cook, partially covered, until beans are tender (they should be soft enough to squeeze with your fingers) but not falling apart, 15 to 20 minutes.
4
Drain.
5
Meanwhile, blanch kale Remove tough stems from kale and discard.
6
Cut leaves crosswise into 1-inch strips.
7
Wash well and drain.
8
Bring a large pot of water to a boil.
9
Add 1 tablespoon salt and the kale and cook until wilted and color has intensified, about 1 minute.
10
Drain well.
11
Saute beans and kale Heat a large skillet over medium-high heat.
12
Add the oil, garlic, and red pepper flakes; cook 20 seconds, stirring constantly.
13
Add the beans and stir well to coat in oil, then add kale and stir to coat.
14
Cook until heated through.
15
Squeeze juice from lemon over kale; stir to combine.
16
Serve Transfer to a serving platter.
17
Drizzle with olive oil and a serve with lemon wedges.

456

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 13 ingredients. The key ingredients include: 6 cups water, Coarse salt, 1 dried bay leaf, 2 pieces (1/2 inch) cinnamon stick, and more.

Yes, Sauteed Kale and Fresh Shell Beans 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.

Sauteed Kale and Fresh Shell Beans

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