(Adapted from 101 Cookbooks.)
1 large bunch of kale, stems removed, chopped
4 tablespoons or so of extra virgin olive oil
2 14 oz. cans of cannellini beans (preferably Goya or Carmelina), drained
1/2 teaspoon fine grain sea salt
2 cloves garlic, minced
1/4 teaspoon nutmeg
2 tablespoons fresh lemon juice (or a little more to taste)
zest of 1 lemon
1/2 cup Parmesan cheese
Heat 1.5 tablespoons of oil in a large nonstick pan over a medium high heat. Add half of the beans (1 can), stir to coat with oil, and let sit for 4 minutes without touching. Flip and cook until golden brown on all sides.
Repeat with second half of the beans in another 1.5 tablespoons of oil.
Let pan cool, then heat up remaining oil over medium low. Add garlic and cook, stirring, until fragrant. Add kale and salt and cook, stirring, until kale is starting to wilt a bit.
Add nutmeg, lemon juice and zest, and parm, and stir to mix. Serve immediately.
Serves two as a main course.
The beans would probably be good in other dishes too, but we haven’t experimented too much yet.