Brothy Beans and Greens
These brothy beans are hearty and filling, warming you to the core—salty from Parmesan cheese, earthy from the kale, with a hint of lemon.
Servings 5 people
Ingredients
- 1 lb bag of dried Great Northern beans OR 3 cans of cannellini beans
- 1 medium Parmesan rind
- 1 garlic bulb top cut off to expose the cloves
- 3 tbsp extra virgin olive oil + extra to finish the dish
- 2-3 sprigs of fresh thyme
- 1 lemon 1/2 for the beans and 1/2 to finish the dish
- chili flakes
- 5 1/2 cups turkey or chicken broth
- 2 bunches dino kale de-stem and chopped
- fresh Parmesan to finish the dish
- salt
Instructions
Dried Beans
- The evening prior, soak the dried beans in a large bowl filled with cold water. Soak for a minimum of 12-14 hours.
- Place the drained beans, 3 tbsp of extra virgin olive oil , Parmesan rind, cut garlic bulb, thyme stems, and 1/2 lemon worth of juice in the pot (juice only). Add a small pinch of chili flakes and a heavy pinch of salt.
- Pour in the broth, salt to taste, and simmer on low for an hour and 20 minutes. The beans should be at a very light simmer the entire time, nothing more.
- If the beans still aren't continue to cook in 10 minute increments.
- Add the kale and cook for another 5 minutes.
- As you serve the brothy beans top with freshly grated parmesan cheese, a spritz of lemon juice and a drizzle of EVOO.
Canned Beans
- Open the can of beans and place them in a colander. Gently, being careful not to break the beans, rinse them off. Place them on the side.
- To your pot, add the broth, 3 tbsp of extra virgin olive oil, Parmesan rind, cut garlic bulb, thyme stems, and 1/2 lemon worth of juice (juice only). Add a small pinch of chili flakes and salt to taste. Simmer on low for 30 minutes.
- Add in the beans and simmer for 10-15 minutes.
- Add the kale and cook for another 5 minutes
- As you serve the brothy beans top with freshly grated parmesan cheese, a spritz of lemon juice and a drizzle of EVOO.