Italian White Beans and Cavolo Nero

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

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
539
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Cups  dry white beans, such as cannellini
  • 6  Cups  water
  • sprig sage
  • garlic cloves, peeled and smashed
  • 1/2  Cup  plus 2 tablespoons extra-virgin olive oil
  • 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
19g
27%
Sugar
5g
6%
Saturated Fat
6g
25%
Cholesterol
16mg
5%
Carbohydrate, by difference
78g
60%
Protein
16g
35%
Vitamin A, RAE
304µg
43%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
414mg
41%
Choline, total
12mg
3%
Fiber, total dietary
5g
20%
Folate, total
90µg
23%
Iron, Fe
15mg
83%
Magnesium, Mg
60mg
19%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
268mg
38%
Riboflavin
1mg
91%
Selenium, Se
16µg
29%
Sodium, Na
1425mg
95%
Thiamin
1mg
91%
Water
180g
7%
Zinc, Zn
3mg
38%