mashed beans topped with kale and poached egg. Credit: Susan Sampson” />
This meatless meal tempts me to lick the plate. Three’s company for the recipe: Because of the bean can size, 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 (30 g) aged cheddar cheese, shredded (about 3/4 cup/175 mL)
1 oz (15 g) freshly grated parmesan cheese (about 1/4 cup/60 mL), divided
3 green onions (white + light green parts), thinly sliced
Freshly ground pepper to taste
3 large eggs, poached
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, 1 minute, or until wilted. Add water, cover and simmer 5 minutes, or until kale is tender-crisp. Add lemon juice. Cook, stirring, 2 minutes, or until liquid evaporates. Transfer to heat-proof 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 mixture comes to simmer, remove from heat. Mash, using potato masher. Stir in cheddar, half the parmesan and 1/2 tsp (2 mL) salt. Return to heat. Cook, stirring, until cheese melts. Remove from heat. Stir in all but 3 tbsp (30 mL) onions. Adjust salt. If necessary, 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. Sprinkle with remaining onions and parmesan.
Makes 3 servings.
- Cannellinis are also known as white kidney beans.
- To cut calories, you can use unflavoured soy milk instead of cream.
Tested in Imperial