Slow-Simmered Cannellini with Zesty Lemon Kale

Ingredients

• 15 oz canned white cannellini beans
• 1 large bunch lacinato kale
• 4 cloves garlic
• 1 lemon
• 2 tbsp extra virgin olive oil
• 1 small yellow onion
• 0.5 cup herb broth
• 1 tbsp tomato paste
• 0.5 tsp red pepper flakes
• 0.5 tsp coarse salt
• 0.25 tsp black pepper
• 0.25 cup parsley
• 2 tbsp pine nuts
• 1 cup cherry tomatoes
• 1 tsp fresh thyme leaves

Instructions

1. 1Heat olive oil in a large skillet over medium heat. Sauté diced yellow onion until softened (3-4 minutes). Add minced garlic, red pepper flakes, and tomato paste, cooking for 1 minute until fragrant.
2. 2Stir in chopped kale and cook until wilted, about 3-5 minutes.
3. 3Add rinsed cannellini beans, herb broth, coarse salt, and black pepper. Bring to a gentle simmer and cook for 5 minutes, allowing flavors to meld.
4. 4Stir in lemon juice, lemon zest, fresh parsley, and fresh thyme.
5. 5Serve hot, garnished with toasted pine nuts.