This meatless meal tempts me to lick the plate. Three’s company for the recipe: Because of the size of the can of beans, you end up with a meal for three. However, it’s easy to scale up or down. Inspired by a recipe at SeriousEats.com.
2 tbsp (30 mL) extra virgin olive oil, divided
3 cups (750 mL) chopped kale leaves
3/4 tsp (3 mL) or more kosher salt
1/3 cup (75 mL) water
1 tbsp (10 mL) lemon juice
1 large clove garlic, pressed or minced
19 oz (540 mL) can cannellini beans, rinsed, drained
1/2 cup (125 mL) cream (5%)
2 oz (60 g) aged cheddar cheese, shredded (3/4 cup/175 mL)
1/2 oz (15 g) freshly grated parmesan cheese (1/2 cup/125 mL), divided
3 green onions (white + light green parts), thinly sliced
3 large eggs, poached
Freshly ground black pepper to taste
Preheat oven to 200F (100C).
In medium pan, heat 1 tbsp (15 mL) oil on medium until shimmery. Add kale and 1/4 tsp (1 mL) salt. Cook, stirring often, 1 minute, or until wilted. Add water. Cover and simmer 5 minutes, or until kale is tender-crisp. Add lemon juice. Cook, stirring often, 2 minutes, or until liquid evaporates. Transfer to medium bowl. Keep warm in preheated oven.
In same pan, heat remaining 1 tbsp (15 mL) oil on medium until shimmery. Stir in garlic 10 seconds. Add beans and cream. When cream comes to simmer, remove from heat. Mash beans, using potato masher. Stir in cheddar, half the parmesan and 1/2 tsp (2 mL) salt. Return to heat. Stir until cheese melts. Remove from heat. Stir in all but 3 tbsp (30 mL) onions. Adjust salt. Keep warm in preheated oven while preparing eggs.
Divide bean mixture among 3 serving bowls. Top with kale, then eggs. Sprinkle eggs with salt and pepper to taste. Scatter remaining onions and parmesan overtop.
Makes 3 servings.
C is for Cannellini: White kidney beans are called cannellinis.
Tool Time: Use a kitchen rasp (Microplane) to grate the parmesan.
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL