On these cold days during cold and flu season, I’m always looking for something warm and comforting, but also nutritious. This easy weeknight dinner was absolutely delicious, took less than 30 …
On these cold days during cold and flu season, I’m always looking for something warm and comforting, but also nutritious. This easy weeknight dinner was absolutely delicious, took less than 30 minutes to put together, and was exactly what I was looking for! It called for herbs, spices, and cheeses I always seem to have on hand and I used canned beans for the sake of convenience without sacrificing flavor or texture.
The flavor from the bacon, the freshness from the citrus, and the creaminess from the cheese promises that I’ll be sure to make this recipe again. It can work as either a side dish or a main course, but I definitely recommend it as the main meal; using a hearty, toasted bread to dip in the garlicky sauce helps fill out the dish.
Also, you can vary this recipe to fit your needs. Swapping kale for escarole or swiss chard is an easy adjustment. Adding options like celery or red-pepper flakes can only improve the already delicious flavors in this dish. If you’re looking for a vegetarian meal, simply cut out the bacon and double the butter at the start of the recipe.
2 tablespoons butter
4 slices of bacon, chopped into pieces
1 small yellow onion, diced
2 teaspoons fresh thyme
4 cloves of garlic, minced
1 large bunch of kale, stems removed
2 15 oz. cans of cannellini beans, rinsed
2 cups vegetable broth
1 tablespoon lemon juice
½ cup shredded mozzarella
3 tablespoons grated Parmesan cheese
Salt and pepper, to taste
In a Dutch oven or skillet, cook the bacon pieces over medium heat. Add the butter and onion and cook until the onion is translucent, about 5 minutes. Add the garlic and thyme and cook for an additional minute.
Begin adding handfuls of kale, stirring into the mixture until the greens have slightly wilted.
Add the cannellini beans and broth, stirring to combine. Season with salt and pepper and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until the liquid has thickened, about 7 minutes.
Remove the pan from the heat and stir in the lemon juice, mozzarella, and Parmesan. Season again with salt and pepper. Serve with hearty slices of toasted bread.
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