Cannellini beans hail from Italy. We love their slightly nutty flavor. The dish here marries them with another “superfood” – kale. The kale – which is braised – and beans, in turn, are topped with crunchy garlic breadcrumbs and a drizzle of good extra virgin olive oil. (Click here to see the recipe.)
“Needless to say, this dish is incredibly hearty and bursting with goodness; but its deep, earthy taste is what’s most enticing,” Viviane Bauquet Farre of food & style says of this dish, which she created.
The breadcrumbs are first sautéed in extra virgin olive oil, like our Everyday Fresh. Garlic, salt and pepper are added and cooked until the garlic is fragrant and the breadcrumbs are browned.
The kale, meanwhile, is braised gently in water along with garlic and red pepper flakes.
You can use cooked or canned cannellini beans for this dish. Each individual serving of the beans is topped with some braised kale and breadcrumbs. (Click here to see the recipe.)
Viviane suggests drizzling a “spunky” extra virgin olive oil over each serving. Our choice: our robust Miller’s Blend, which would add a nice peppery note.