Italian White Beans and Cavolo Nero

A comforting, filling, and flavor-packed simple side dish

This easy side dish is so satisfying, and it goes wonderfully with everything from roasted chicken to grilled fish.

This recipe is courtesy of Giada de Laurentiis.

6
Servings
587
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups dry white beans, such as cannellini
  • 6 Cups water
  • 1 sprig sage
  • 4 garlic cloves, peeled and smashed
  • 1/2 Cup plus 2 tablespoons extra-virgin olive oil
  • 1 small bunch cavolo nero, chopped
  • 1 3/4 Teaspoon kosher salt
  • 1/2 Teaspoon red pepper flakes
  • 1/2 Cup freshly grated parmesan

Directions

In a Dutch oven, combine the white beans, water, sage, garlic cloves, and 2 tablespoons olive oil. Place over medium high heat and bring to a boil. Once boiling, reduce the heat to medium low so it simmers gently. Partially cover the pot with a lid and simmer for 1 hour and 20 minutes, stirring occasionally. The beans should be just tender when cooked.

Add the kale, salt, and red pepper flakes to the beans and stir to combine. Cover the pan and simmer for an additional 15 minutes or until the kale is wilted and tender. Stir in the remaining olive oil and cheese to finish.

Nutritional Facts

Total Fat
32g
46%
Sugar
4g
4%
Saturated Fat
7g
29%
Cholesterol
17mg
6%
Carbohydrate, by difference
63g
48%
Protein
13g
28%
Vitamin A, RAE
287µg
41%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
458mg
46%
Choline, total
13mg
3%
Fiber, total dietary
4g
16%
Folate, total
90µg
23%
Iron, Fe
15mg
83%
Magnesium, Mg
58mg
18%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
276mg
39%
Riboflavin
1mg
91%
Selenium, Se
13µg
24%
Sodium, Na
1232mg
82%
Thiamin
1mg
91%
Water
185g
7%
Zinc, Zn
2mg
25%