This simple dish of Kale and Cannellini Beans uses humble ingredients to make something special. But best of all it's plant based despite being served in a luxurious creamy sauce. Get the recipe below.
A recipe from a friend
A version of this dish was first shared with me by Lia who blogs over at Lifestyles with Lia. Over the years it has transformed into something entirely unique and since I've turned vegan, so has the dish!
How to make Kale and Cannellini Beans
There are just a handful of steps to make this dish.
- Add oil to a pan along with diced onion and a good pinch of salt. Cook until translucent and soft.
- Add the garlic and cook for a few minutes to release it's aroma.
- Add in your beans, kale and lemon juice. Cook until the beans are hot through and the kale has wilted.
- Stir in the creme fraiche until hot.
- Season before serving.
The recipe really is simple!
Serving suggestions
My favourite way to enjoy this dish is to simply eat it as it is. But, to bulk it out you could serve it on toast or with rice. If you're a meat eater this would go great with a grilled chicken breast.
Substitutions
Not everyone will have kale and cannellini beans in their fridge/cupboard and that's OK! I've got you covered. Here are some suggestions for substitutions:
Kale
Although I've used curly kale you can use any variety including cavolo nero. If you don't have kale at all then why not try spring greens, mustard greens or spinach?
Cannellini Beans
Cannellini beans are used in this recipe because they have a mild flavour and a soft, creamy texture. Whilst I think cannellini beans are the best you could use butter beans, chickpeas or pinto beans. I'd stay away from black beans or kidney beans or anything with more of a tough, meaty texture.
Vegan creme fraiche
Oatly creme fraiche is one of my favourite ingredients but I know it's not available everywhere. Alternatives include plain yogurt (soy based is best) or vegan cream along with a teaspoon or cornflour.
Vegan parmesan
There are a few commercial vegan parmesan blocks on the market but I prefer to make my own vegan parmesan. Check out the recipe here.
The recipe
Vegan Creamy Kale and Cannelini Beans
Ingredients
- 1 tablespoon olive oil
- 0.5 onion diced
- 3 cloves garlic thinly sliced
- 1 bunch curly kale
- 400 g cannellini beans tinned
- 2 lemon juice and zest
- 100 g vegan creme fraiche
- Salt and Pepper to taste
- vegan parmesan optional
Instructions
- Heat a large pan over medium heat and add the olive oil and onion along with a good pinch of salt.
- Cook for 5 minutes, until the onion is beginning to soften.
- Add the garlic and cook another 5 minutes until it has released its aroma.
- Next add the kale, cannellini beans and lemon juice to the pan.
- Stir until the kale has wilted and the beans are hot through.
- Add in the vegan creme fraiche and stir until the kale and cannellini beans are coated and the creme fraiche is hot.
- Season with lemon zest and the salt and pepper, to taste.
- Sprinkle over grated vegan parmesan (optional)
Nutrition
More recipes using beans
Beans are such an important part of a vegan diet. Find out more about a plant based diet in the A to Z of Vegan Cooking.
LifestyleswithLia says
Thank you so much: ) Buon appetito!