ATK Cannellini Beans with Roasted Red Peppers and Kale

America's Test Kitchen's Cannellini Beans with Roasted Red Peppers and Kale


Tasty and comes together quickly. Don't skip the lemon. I just roasted one red pepper for doubling the recipe, and it might be worth doing two or getting two cups jarred. I think I did two bunches kale even though it didn't quite come out to two pounds, but still was plenty. Good weeknight meal.

(note: doubling the original recipe)

1/2 extra-virgin olive oil, plus extra for serving (I think I ended up doing more like 1/3)
8 garlic cloves, minced
1/2 tsp red pepper flakes
2 small red onions, halved and sliced thing
salt and pepper
2 cups jarred roasted red peppers, sliced thin lengthwise
2 pounds kale, stemmed and sliced thin crosswise
4 cans cannellini beans, rinsed
1 cup dry white wine
1 cup water
2 oz Parmesan cheese, grated (about a cup)
Lemon wedges

1. Cook oil, garlic, and pepper flakes in 12-inch skillet (edit: or Dutch oven if you are doubling) over medium-high heat until garlic turns golden brown, about 2 minutes. Stir in onion and 1/2 tsp salt, reduce heat to medium, and cook until onion is softened, about 5 minutes. Stir in red peppers and cook until softened and glossy, about 3 minutes.

2. Stir in kale, 1 handful at a time, and cook until wilted, about 3 minutes. Stir in beans, wine, and water and bring to simmer. Reduce heat to medium-low, cover, and cook until flavors have melded and kale is tender, 15 to 20 minutes. season with salt and pepper to taste. Serve with Parmesan, lemon wedges, and extra olive oil.