Cannellini Beans with Roasted Red Peppers and Kale
A Mediterranean-inspired one-pot meal that balances earthy kale with sweet peppers and creamy beans
Why This Recipe Works
Using canned beans and jarred roasted peppers turns this classic Mediterranean pairing into a fast weeknight meal. Adding the kale in batches ensures it wilts evenly without overcrowding the skillet.
Instructions
Combine the oil, garlic, and red pepper flakes in a large skillet over medium heat. Cook until the garlic is fragrant and just beginning to sizzle.
Add the onion and a pinch of salt. Cook until the onion is softened and translucent, about 5 minutes.
Stir in the roasted red peppers. Add the kale one handful at a time, stirring until each batch wilts before adding more.
Stir in the beans, wine, and water. Simmer until the kale is completely tender and the flavors have melded, about 5 minutes.
Remove the skillet from the heat and stir in the Parmesan. Season with salt and pepper to taste.
Serve warm with a final drizzle of extra-virgin olive oil and lemon wedges for squeezing.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
What substitutions can I make?
- kale: Swiss chard
