Name: Cannellini Beans with Roasted Red Peppers and Kale
Total time: PLACEHOLDER
Ingredients: ¼ cup extra-virgin olive oil , plus extra for serving; 4 garlic cloves , minced; ¼ teaspoon red pepper flakes; 1 small red onion , halved and sliced thin; ¼ teaspoon table salt; 1 cup jarred roasted red peppers , sliced thin lengthwise; 1 pound kale , stemmed and sliced thin crosswise; 2 (15-ounce) can cannellini beans , rinsed; ½ cup dry white wine; ½ cup water; Lemon wedges

Why This Recipe Works

Some particularly inspired beans-and-greens dishes come from Italy, so for this full-flavored one-pot take on the classic combination, we chose Italian flavors, pairing cannellini beans and kale with roasted red peppers. Choosing canned beans and jarred red peppers meant this dish could come together quickly for a great weeknight meal. We sautéed garlic and onion with some hot red pepper flakes; the subtle spiciness balanced the sweetness of the beans and roasted peppers. Slicing the kale into thin ribbons and adding it to the skillet a handful at a time allowed it to wilt evenly. For the cooking liquid, we used equal parts water and white wine to add light body and acidity to the dish. We served it all with lemon wedges for squeezing over the top and a drizzle of extra-virgin olive oil.

Before You Begin

Swiss chard can be substituted for the kale, if you prefer.

Instructions

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.

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. Serve with lemon wedges and extra oil.