Cannellini Beans with Kale

Every week in our share from our local farm we have been getting lots of greens! Last week I got a beautiful bunch of kale and couldn’t wait to use it.

My family is pretty easy to please when it comes to dark, leafy greens. I usually just sauté them with some garlic and salt. Simple, easy, and delicious. This time I wanted to switch it up and try something new.


This is Cannellini Beans with Kale by Ivy Manning from Bon Appetit. There were so many wonderful things about this recipe. You make it all in one pot, you save the cooking liquid to make into soup at a later time, and you can put this mixture over anything you like.


I did change the recipe a little. I didn’t have sage to add to the cooking liquid and I only added 1 tablespoon of olive oil at the end instead of 6.


We ate this over the course of several days. We ate it by itself, on sourdough toast, and over gluten free pasta. It was amazing and so flavorful any way you choose to eat it.

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Got some dark, leafy greens at home? Give this recipe a try! You won’t be disappointed!