Start to finish: 40 minutes / Servings: 4
Greens and beans are great companions. In this take, hearty kale and creamy white beans are a perfect match especially when accented by the high-impact flavors of garlic, rosemary and pepper flakes. We use the liquid from one can of beans to create a cooking liquid that’s full-bodied, and when the kale is tender, we mash a small portion of the beans to create creaminess. Toasty, cheesy crostini are an ideal accompaniment, but if you like, simply serve hunks of warm, crusty bread alongside.
Two 15½-ounce cans cannellini OR great northern beans
Twelve ½-inch-thick baguette slices
3 tablespoons extra-virgin olive oil, divided, plus more to serve
2 ounces (1 cup) pecorino Romano OR Parmesan cheese, finely grated, plus more to serve
3 medium garlic cloves, minced
½ teaspoon dried rosemary OR 1 sprig fresh rosemary
¼ teaspoon red pepper flakes
2 bunches lacinato OR curly kale, stemmed and chopped (about 6 cups)
Kosher salt and ground black pepper
Heat the oven to 400°F with a rack in the upper-middle position. Drain and discard the liquid from 1 can of beans. Drain the liquid from the second can into a 2-cup liquid measuring cup, then add enough water to equal 2 cups.
Brush both sides of the baguette slices with 2 tablespoons oil. Place the bread in a single layer on a rimmed baking sheet and bake until browned and crisped on both sides, 6 to 8 minutes, flipping the slices about halfway through. Remove from the oven and sprinkle evenly with half of the cheese. Bake until the cheese is melted, about 2 minutes; set aside.
In a 12-inch skillet over medium, cook the remaining 1 tablespoon oil, the garlic, rosemary and pepper flakes, stirring occasionally, until fragrant, about 1 minute. Add about half of the kale, ½ each teaspoon salt and black pepper, and half of the bean liquid; toss with tongs until the greens are wilted, 1 to 2 minutes. Add the remaining kale and the remaining bean liquid, tossing until the greens are wilted. Stir in the beans and bring to a simmer over medium-high; cover, reduce to medium-low and simmer, stirring occasionally, until the kale is tender, 8 to 10 minutes.
Off heat, remove and discard the rosemary sprig (if used). Using a fork, mash some of the beans for a little creaminess. Stir in the remaining cheese, then taste and season with salt and black pepper. Serve drizzled with additional oil and sprinkled with additional cheese; offer the crostini on the side.