Creamy White Beans with Kale and Parmesan

Creamy white beans with kale and parmesan are a quick and easy side dish that is satisfying and so comforting.  

I had a little bit of lacinato kale in the fridge, so I grabbed some white beans and made this easy recipe for creamy white beans with kale and parmesan. This simple white bean skillet recipe is great as a side dish, but would also be a terrific main dish if served with crusty bread. We all enjoyed these tasty beans with greens and thought they paired nicely with a spicy roasted chicken, roasted broccoli, and crusty bread.

Creamy White Beans with Kale and Parmesan

Ingredients:

• 1 tbsp olive oil
• 1 small shallot, diced
• 1½ cups lacinato kale, ribs removed, and finely chopped
• 1 large garlic clove, minced
• ¼-½ tsp dried oregano, to taste
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• 1 (15-oz) can white cannellini beans, drained & rinsed
• 3 tbsp chicken broth (or vegetable broth for vegetarian version)
• 3 tbsp heavy cream
• 3 tbsp parmesan, finely grated, plus more for serving
• Lemon wedges, for serving, optional

How to Make Creamy White Beans with Kale and Parmesan

Heat the olive oil in a large skillet over medium-high heat. Add the shallot, and cook, stirring often, for 2-3 minutes or until tender.

Add the kale, garlic, oregano, crushed red pepper flakes, sea salt, freshly cracked black pepper to taste, and cook, stirring constantly for 1 minute.

Add the drained white beans, chicken broth, and heavy cream. Stir until well combined and simmer for 10 minutes.

Stir in the cheese. Taste and season with sea salt and freshly cracked pepper, if needed.

Pour into a serving bowl and serve with additional parmesan cheese and lemon wedges. Enjoy.