Kale With Garlicky White Beans

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This classical operation calls for Tuscan kale, but different varieties enactment nicely arsenic well.

Eat with atom oregon with crusty bread.

The look makes capable beans for 6 servings. Leftovers tin beryllium divided among idiosyncratic containers, if desired, and refrigerated oregon frozen for aboriginal iterations of this single-serving crockery oregon others.

Adapted by Washington Post Food exertion Joe Yonan from Paula Wolfert's "Mediterranean Grains and Greens" (William Morrow, 1998).

Ingredients

For the beans

1 lb dried achromatic beans, soaked overnight
Peeled cloves from 1 caput ail (10 oregon 12)
4 sprigs thyme
1 tiny onion, chopped into 1-inch chunks
2 mean carrots, scrubbed and chopped into 1-inch chunks
2 bay leaves
1 spoon salt

For the kale

1/4 lb kale
1 tablespoonful extra-virgin olive oil
1 mean clove garlic, chopped into precise bladed slices
1/4 spoon crushed reddish capsicum flakes
Kosher oregon oversea salt
Freshly crushed achromatic pepper

Nutritional Facts

Per serving

Calories
300
Fat
3 g
Saturated Fat
1 g
Carbohydrates
52 g
Sodium
460 mg
Protein
19 g
Fiber
13 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted by Washington Post Food exertion Joe Yonan from Paula Wolfert's "Mediterranean Grains and Greens" (William Morrow, 1998).

Tested by Joe Yonan.

Published May 10, 2011

Updated March 13, 2026