Plant Oriented Cooking

RECIPE: Braised Cannellini Beans with Kale

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  • 3 Tbs. olive oil
  • 1 fennel bulb, trimmed, cored and diced
  • 1 yellow onion, diced
  • 3 garlic cloves, thinly sliced
  • 3 fresh thyme sprigs
  • 1 cup dried cannellini beans, soaked overnight, drained and rinsed
  • 2 cups chicken or vegetable broth
  • 1 cup water
  • Kosher salt and freshly ground pepper, to taste
  • 1/2 bunch kale, ribs removed, leaves thinly sliced crosswise
  • 1 Tbs. chopped fresh flat-leaf parsley


  1. Warm the olive oil over medium-high heat.
  2. Add the fennel and onion and cook, stirring occasionally, until softened and translucent, about 10 minutes.
  3. Add the garlic and cook, stirring constantly, for 1 minute.
  4. Add the thyme sprigs, beans, broth and water, and season with salt and pepper.
  5. Bring to a simmer, then reduce the heat to medium-low.
  6. Cover and cook, stirring occasionally, until the beans are tender, 50 to 60 minutes.
  7. Uncover the pot and remove and discard the thyme sprigs.
  8. Increase the heat to medium-high, add the kale and cook, uncovered, until the kale is tender but slightly toothsome, 5 to 10 minutes.
  9. Stir in the parsley and adjust the seasonings with salt and pepper.




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