Every now and then we all need a back pocket dinner idea for sauteed kale and white beans and this Braised Kale and Rapini with Creamy White Beans recipe is a winner. It's ready in under 30 minutes for easy weeknight dinners. Using curly kale or Tuscan kale alongside rapini we received in a recent CSA box, I love how the whole thing comes together quickly for a delicious vegetarian dish to fit our Meatless Monday fix.
It's a delicious meal for those cozy and cool autumn or winter nights. Scroll down to see how we make this delicious dish from simple ingredients and pin the recipe card to make this tonight!
What You'll Love About This Sauteed and Braised Kale with White Beans Recipe
This is a great recipe that makes use of any seasonal winter greens. It's incredibly adaptable to the ingredients you have on hand. Prep work is minimal as it's in the hands off time of simmering the leafy greens where the flavors begin to meld. Make this a great side dish for any health green you have on hand or make it a comforting main meal with your protein of choice. You can't go wrong.
Ingredients for The Braised Kale and Rapini with White Beans
For this braised rapini and kale recipe we will need the following:
- Good quality olive oil: Extra virgin olive oil is perfect in this white beans dish. Use the best quality olive oil you have. We will need about 6 tablespoons. Three tablespoons should be reserved for the braised greens. The remaining olive oil will be used to toast our croutons.
- 3 thick slices of sourdough bread: I love a good crusty bread to make homemade croutons for this dish. The broth will soak into the croutons making them absolutely delectable for our braised greens and beans.
- Kale and Rapini: We're leaning into the greens we have on hand from our farm CSA but you can definitely mix and match here. Lacinato kale or Tuscan kale work great here too.
- Onion, Garlic, and Leek: Aromatics that bring out the flavors of this cozy dish. We caramelize them slightly to add a bit of smoky sweetness that pairs well with the dark leafy greens.
- White Wine and Vegetable Stock: Our braising liquid. I personally love to deglaze the pan with a good dry white wine but you can also use lemon juice here too. Or use a full cup of vegetable stock in lieu of the wine or lemon. The acidity helps to deglaze the pan but it's not a deal breaker in this dish.
- 1 cup cooked white beans drained: If you've got the time to prepare home-cooked beans from dried, by all means do this. I stan by Rancho Gordo and their Marcella Bean variety for this dish. If not, using your favorite canned cannellini beans from the grocery store will work just as well. You'll need 1 cup from a 15 ounce can of beans.
- 1 tablespoon good quality syrupy balsamic vinegar: The sweet acidity afforded from a good quality syrupy balsamic brightens this dish.
- Flaky salt crushed red pepper flakes, and ground black pepper for finishing: These are great garnish starts but feel free to add in a grate of parmesan cheese too.
How to Make This Sauteed Kale and Rapini with White Beans Recipe
Our Braised Sauteed Kale and Rapini with Creamy White Beans is ready in under 30 minutes making this a perfect dish for easy weeknights. Here's how we make it:
- Heat 3 tablespoons olive oil in a 12-inch cast iron skillet or large sauté pan over medium heat. Add the onion and leeks to the large skillet and allow them to caramelize, stirring occasionally, about 5 to 7 minutes. The edges of the onion and leeks will begin to brown slightly. Add the minced cloves garlic and stir for about a minute to allow the garlic to become fragrant.
- Add the fresh chopped greens. Season with ¾ teaspoon of kosher salt and ¼ teaspoon ground black pepper. Stir to combine and sauté the green for a couple of minutes until they just begin to wilt. About 2 minutes. Stir in the white wine to begin scraping the bottom of the pan to deglaze.
- Add the vegetable broth. Stir to combine the broth and wine. Bring everything to a simmer and cook for about 5 to 7 minutes until the kale and rapini are tender and the broth has reduced slightly. Taste and adjust seasoning with additional kosher salt and ground black pepper as desired.
- While the greens simmer, toast bread cubes in a separate cast iron skillet with the remaining 3 tablespoons of olive oil and season with a pinch of kosher salt and ground black pepper. Turn cubes on each side to ensure they become evenly golden. Once cubes are golden brown on each side, remove from stove.
- Once the greens are tender, add the drained beans and allow them to warm through about 3 minutes more. Finish with a drizzle of the syrupy balsamic vinegar.
- To plate: portion out your desired amount of croutons along the bottom of a pasta bowl or high-lipped plate. Spoon the braised greens and beans over the top of the croutons, allowing the broth to soften the croutons slightly.
- To garnish: drizzle a little more olive oil and balsamic, crushed red chili flakes, flaky salt, and a sprinkle of freshly grated parmesan.
Final Tips and FAQ
I hope you file this Braised Kale and Rapini with Creamy White Beans recipe into your collection of yummy quick meals. If you make a double batch, leftovers will taste even better the next day. You can also store leftovers in an airtight container in the refrigerator for up to 5 days. If using this as a side dish, this will pair well with a roast chicken or even roast turkey.
To help with a few frequently asked questions below:
I am personal fan of Rancho Gordo's Marcella Beans. You can also use Navy Beans, Butter Beans, or Great Northern Beans here. The creamy texture of the beans makes this stellar.
Yes! This is one of those recipes that is highly adaptable based on the type of dark leafy green in season in our area. I tend to use this recipe with mustard greens or any type of kale. Spinach, chard, and collard greens also work well.
If you want to add an additional protein, I've personally enjoyed crisping up Italian Sausage crumbles. I also love serving this as one of several side dishes for an herb roasted turkey or grilled steak. For additional umami punch, chopped sun-dried tomatoes can make for a delicious addition too.
Braised Kale and Rapini with White Beans
Equipment
Ingredients
- 6 tablespoons olive oil divided
- 3 thick slices of sourdough bread about 1-inch thick, cut into 1 inch cubes
- 1 bunch of rapini stems removed and roughly chopped, yielded about 3 packed cups
- 3 thick leaves of curly or Tuscan kale stemmed and roughly chopped
- 1 red onion thinly sliced
- 1 leek or garleek ends trimmed and sliced thin into half moons
- 3 cloves garlic finely chopped
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup dry white wine pinot Grigio or sauvignon blanc
- ¾ cup vegetable or chicken stock
- 1 cup cooked white beans drained
- 1 tablespoon good quality syrupy balsamic vinegar
- Flaky salt crushed red pepper flakes, and ground black pepper for finishing
Instructions
- Heat 3 tablespoons olive oil in a 12-inch cast iron skillet over medium heat. Add the onion and leeks and allow them to caramelize, stirring occasionally, about 5 to 7 minutes. The edges of the onion and leeks will begin to brown slightly. Add the garlic and stir for about a minute to allow the garlic to become fragrant.
- Add the rapini and kale. Season with ¾ teaspoon of kosher salt and ¼ teaspoon ground black pepper. Stir to combine and sauté the green until they just begin to wilt. About 2 minutes. Stir in the white wine to begin deglazing the pan.
- Add the vegetable stock and stir to combine. Bring to a simmer and cook for about 5 to 7 minutes until the kale and rapini are tender and the broth has reduced slightly. Taste and adjust seasoning with additional kosher salt and ground black pepper as desired.
- While the greens simmer, toast bread cubes in a separate cast iron skillet with the remaining 3 tablespoons of olive oil and season with a pinch of kosher salt and ground black pepper. Turn cubes on each side to ensure they become evenly golden. Once cubes are golden brown on each side, remove from stove.
- Once the greens are tender, add the drained beans and allow them to warm through about 3 minutes more. Finish with a drizzle of the syrupy balsamic vinegar.
- To plate: portion out the desired amount of croutons along the bottom of a pasta bowl or high-lipped plate. Spoon the braised greens and beans over the top of the croutons, allowing the broth to soften the croutons slightly.
- To garnish: drizzle a little more olive oil and balsamic, crushed red pepper flakes, flaky salt, and a sprinkle of freshly grated parmesan.
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