Whether you are looking for a savory Tuscan side dish or a mouth watering main course, you are going to want this recipe!! Kale and White Beans in a White Wine Reduction!!
– 1 large bunch of fresh kale, roughly chopped
– 1 can of white cannellini beans, drained
– 1/3 cup of white wine
– 1-2 large cloves of garlic, minced
– 1/2 tsp of dried basil
– 1/2 tsp of dried oregano
– dash of red chili flake
– dash of nutmeg
– salt/pepper to taste
In a large skillet on high/medium heat, pour 1 tbs of olive oil. Then add your dried oregano, basil, and red pepper flakes. I like to toast my spices before adding anything else to really get the depth of their flavors. After toasting for about 1 minute, stirring often, add your mixed garlic.
Once garlic is beginning to brown, add in your chopped fresh kale. Then add in your white wine. Your white wine will need a few minutes on the high heat to cook down the alcohol. Stir the kale often to ensure it is wilting evenly. After kale is wilted, around 2-3 minutes, pour in your white beans and stir.
You can allow the mixture to work itself together for another 2 minutes. Then grab your nutmeg mill or fresh nutmeg and sprinkle it all over the entire skillet, about 1/2 tsp. The nutmeg will add a subtle fragrant and savory hint to this dish that will keep you going back for more!
Once you have mixed in your nutmeg, this dish is ready to be served. Remove it from heat and plate it in your favorite bowl. Make sure you grab a scoop fast because I assure you this will disappear so quickly!!