Name: Slow-Braised Garlic and Kale Beans
Prep time: 5 min
Cook time: 45 min
Yield: 4 servings
Ingredients: 2 x 400g tins white beans (cannellini), drained; 1 large bunch kale, stalks removed, leaves torn; 1 head garlic, cloves peeled; 4 tbsp extra virgin olive oil, plus more to serve; 1 tsp dried chilli flakes; 500ml vegetable stock; to taste salt and black pepper; to serve crusty bread; optional parmesan rind

Servings

⏱ 5 Prep

🔥 45 Cook

🥕 Ingredients

2 x 400g tins white beans (cannellini), drained
1 large bunch kale, stalks removed, leaves torn
1 head garlic, cloves peeled
4 tbsp extra virgin olive oil, plus more to serve
1 tsp dried chilli flakes
500ml vegetable stock
to taste salt and black pepper
to serve crusty bread
optional parmesan rind

👩‍🍳 Method

Heat olive oil in a wide heavy pot over medium-low heat. Add garlic cloves and cook very gently for 10–12 minutes, turning occasionally, until golden all over and completely tender. Do not rush this.

Add chilli flakes and cook 30 seconds. Add beans, stock and parmesan rind if using. Season generously.

Simmer uncovered for 20 minutes, pressing some beans against the side of the pot to thicken the broth.

Add kale and cook a further 10 minutes until completely tender.

Serve in deep bowls with a generous drizzle of your best olive oil and thick crusty bread to mop up the broth.

💡 Chef's Notes

The whole garlic cloves cooked slowly in olive oil become something completely different: sweet, nutty, spreadable.