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Lilly’s Table

 
 
Eggplant Caponata
© Lillys-Table.com Photo of White Bean Sauté
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

White Bean Sauté

from Eggplant Caponata with Creamy Polenta and White Bean Sauté, the Week of July 20, 2014.
View the next recipe for this meal.

Start with bacon or simply sauté the onions in a rich olive oil for a vegan option. It calls for cooked white beans, but try boiling dry white beans from scratch to make this even more affordable and flavorful.

Ingredients

  • 2 slices bacon, or 2 tablespoon rich olive oil
  • 1 onion, small, chopped
  • 1 clove garlic, finely minced
  • 1½ cup white beans, cooked or 1 can drained
  • 3 cups kale, roughly chopped
  • 1 teaspoon balsamic vinegar, or more to taste
  • ½ teaspoon salt, if the beans are low-sodium or home-cooked
  • 1 pinch black pepper, to taste

Serving Size: 2 People

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Preparation Instructions

Sauté the bacon in a skillet over medium-high heat until just crisp. Remove and set aside.

If not using the bacon, add the olive oil to the skillet over medium heat and continue with the directions.

Add the onion and sauté until tender and slightly golden. Add in the garlic, sauté for about 30 seconds and then add the kale. Once the kale is just wilted and still bright green, add in the white beans and incorporate. Reduce the heat and season with the splash of balsamic and salt and pepper.