Cannellini Beans With Kale And Walnuts

I’ve been trying to eat very healthily to prepare for my marathon in a few weeks; I’d like to think that that could make up for a full season of laziness and daily desserts. And so I’ve been eating lots of beans, vegetables, and nuts. This dish has all of that. It’s a flavorful mix that’s perfect for a hearty vegan entrée or a side dish to some fish. I use walnuts in place of pine nuts for some added omega-3’s(also, if you’ve ever shopped for pine nuts you might notice that they cost more per pound than some precious metals). Beans, beans, the magical fruit; the more you eat… let’s just say you should be eating them.

Cannellini Beans With Kale And Walnuts

Ingredients(Makes 4-6 side servings or 2-3 entrees):

• 4 cups chopped kale
• 2 cans cannellini beans, drained of water
• 2 Tablespoons olive oil plus more for finishing
• 1/2 cup toasted walnuts
• 1 Tablespoon lemon juice
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Heat a large pan with 2 Tablespoons of olive oil over a burner set to medium.

Add in the kale and sauté until it has reduced to about half of its volume.

Mix in the 2 cans of beans and leave on the heat until they’re warmed.

Turn off the heat. Add in the walnuts, lemon juice, salt, and pepper and stir the contents of the pan until fully mixed. Serve hot and drizzle on top some of the good extra virgin olive oil(the kind you would serve Ina Garten).

This is my idea of hearty Italian comfort food. The only thing that might make it better would be sautéing some garlic into the oil in the beginning, but my breath really doesn’t need any more garlic.