Tuscan Kale & Canellini Beans

The past few weeks, I’ve really been feeling pandemic exhaustion. I want to go out to a dirty floored Irish Pub, drink with my friends, & sing along with some old Irish guy who can chug a pint faster than you can say Vaccine.

The novelty of baking and cooking has worn off, but if I don’t stop “supporting local restaurants,” I’m going to gain way more than the Covid 19.

So I’m working on some easy meals. One pan. A few simple ingredients. Still healthy.

This is the first of a few simple meals I have planned for the blog. It’s so easy, it’s ridiculous. You probably have most of these ingredients on hand, or they can be ordered from Instacart without worry that the shopper will pick up the wrong items.

Enjoy this simple Vegetarian meal with a nice, crusty baguette, or that sourdough that your baking once a week instead of going to happy hour…. Omit the chees if you’re feeling Vegan today. Add extra if you’re not. Eat the leftovers with an egg on top tomorrow morning.

I can’t wait for you to try this!

Tuscan Kale & Canellini Beans

Ingredients:

1 Tbl Olive Oil

2-3 Cloves Garlic, minced

1 Medium Red Onion, chopped

1-2 Tbl Italian Seasoning, to taste

I 14 oz Can Canellini Beans, drained & rinsed*

1 14.5 oz Can Diced Tomatoes

2 C Mushrooms, sliced (I used shiitake.)

1 Bunch Tuscan Kale, roughly chopped

Salt & Pepper, to taste

Grated Parmesan Cheese

Directions:

Heat olive oil in a large cast iron skillet, or other large pan.

Add the chopped onion and sauté until soft. Stir in garlic, and continue to cook for about 3 more minutes.

add Beans, Tomatoes, Mushrooms & Italian Seasoning. Cook for 5-7 minutes, stirring ingredients together.

Top pan with kale, and stir into the mixture. Continue to cook until the kale has wilted and softened, about 10 minutes.

Top with Parmesan cheese and serve.

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Notes:

*I used canned beans, but I have also made this recipe with dried beans. Use approximately 3/4 cup dried beans, cooking them before adding to the recipe.

*Feel free to add whatever mushrooms you like. I always have shiitakes on hand, so that’s what I used.

*Make it vegan by omitting the cheese, or using a dairy alternative.