Cannellini Beans with Roasted Red Peppers and Kale

by becky
Created
From the cookbook America's Test Kitchen: More Meditteranean

Ingredients

  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • 4 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • 1 small red onion, halved and sliced thin
  • 1/4 t table salt
  • 1 cup jarred roasted red peppers, sliced thin
  • 1 lb kale, stemmed and sliced thin crosswise
  • 2 15-oz cans cannellini beans, rinsed
  • 1/2 cup dry white wine
  • 1/2 cup water
  • Lemon wedges

Directions

  1. Cook oil, garlic, and pepper flakes in 12-inch skillet over medium-high heat until garlic turns golden brown, about 2 minutes. Stir in onion and 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 meld and kale is tender, 15 to 20 minutes. Season with salt and pepper to taste, and drizzle with oil. Serve with lemon wedges.