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Braised Beans with Kale

Prep Time:15 Minutes
Cook Time:30 Minutes

Nutritional Information

This is a hearty vegetarian dish that is great for colder fall or winter nights.


  • 3 tablespoons olive oil
  • 2 garlic cloves, finely minced
  • 2 15 ounce cans cannellini beans, drained and rinsed
  • 1/2 cup heavy cream
  • 3 ounces grated sharp cheddar cheese
  • 2 ounces grated parmesan cheese, plus more for serving
  • Kosher salt and freshly ground black pepper
  • 3 cups finely shredded kale
  • 2 teaspoons lemon juice
  • 10 coddled eggs, see recipe
  • 1/4 cup finely sliced scallion whites and light greens


  • 1. Preheat the EGG to 325º using indirect heat and a cast iron dutch oven. Heat 1 tablespoon olive oil until shimmering. Add garlic and cook until aromatic, about 1 minute. Add beans, cream, and 1/2 cup water. Bring to a simmer, then mash beans lightly with a potato masher. Add water until a loose, porridge-like consistency is reached. Stir in cheddar and Parmesan cheese and season to taste with salt and pepper. Transfer to a food processor and process until desired consistency. Keep warm.
  • 2. Using the same cast iron dutch oven and indirect heat, heat 2 tablespoons of oil until shimmering. Add kale, season with salt and pepper, and cook, tossing and stirring frequently, until wilted and starting to crisp, about 4 minutes. Stir in lemon juice and transfer to a bowl.
  • 3. To serve, stir half of scallions in white beans and adjust consistency with water as necessary. Transfer to warm bowls, top with sautéed kale then with a coddled egg. Sprinkle with remaining scallions and grate some Parmesan over the top. Serve immediately.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828