Cannellini beans turn creamy in a quick garlic broth while kale softens into the pan. A little cream and Parmesan round out the sauce; lemon at the end keeps it from feeling heavy. This is a flexible meatless skillet for toast, rice, or a simple salad.
At a glance: Serves 4 · Prep 12 minutes · Cook 20 minutes · One wide skillet
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Keep the beans creamy, not mushy
Rinsing canned beans removes excess canning liquid and lets you control the salt. Mash a small scoop against the side of the skillet to thicken the broth naturally; leave most beans whole so the finished dish still has texture. If you prefer a looser bowl, add broth a tablespoon at a time rather than more cream.
Prepare the kale first
Remove the tough ribs from curly kale and cut the leaves into bite-size pieces. Baby kale needs less time, so add it only for the final few minutes. Kale shrinks substantially; six ounces looks like a generous pile before it wilts. Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
Make it a meal
Spoon the beans over toasted sourdough and finish with black pepper and lemon zest. For a spicier, tomato-rich legume dinner, see our chickpea and spinach curry. If you are planning brunch, our spinach and feta frittata uses the same greens in a different way.
Storage and swaps
Refrigerate leftovers up to 3 days. Reheat gently with a splash of broth; add a little fresh lemon after warming. For a dairy-free version, skip the cream and Parmesan and finish with olive oil. Use vegetable broth to keep the dish vegetarian.
Creamy White Bean and Kale Skillet with Parmesan
Garlicky cannellini beans simmered with tender kale, broth, cream, Parmesan, and lemon.
Prep: 12 min Cook: 20 min Total: 32 min Yield: 4 servings
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 small yellow onion (about 120 g), finely diced
- 3 garlic cloves, minced
- ¼ tsp red pepper flakes, optional
- 2 (15-oz / 425-g) cans cannellini beans, drained and rinsed
- 1 cup (240 ml) low-sodium vegetable broth, plus more as needed
- 6 oz (170 g) curly kale, stems removed and leaves chopped
- ¼ cup (60 ml) heavy cream
- ⅓ cup (30 g) finely grated Parmesan, plus more to finish
- 1 tsp lemon zest and 1 tbsp lemon juice
- ½ tsp kosher salt, then adjust to taste; ¼ tsp black pepper
Instructions
- Warm olive oil in a wide skillet over medium heat. Add onion and cook 4–5 minutes until translucent. Stir in garlic and pepper flakes for 30 seconds.
- Add beans, broth, salt, and pepper. Bring to a gentle simmer. Mash about ¼ cup of beans against the pan with a spoon; simmer 5 minutes to lightly thicken.
- Fold in kale in handfuls. Cover and cook 4–6 minutes, stirring once, until the leaves are tender but still green. Add a splash of broth if the skillet looks dry.
- Lower heat. Stir in cream and Parmesan until the cheese melts; do not boil hard. Remove from heat and mix in lemon zest and juice. Taste and adjust salt and pepper.
- Serve warm with extra Parmesan, black pepper, and toast if desired.
Estimated nutrition per serving, without toast: 300 kcal · 16 g protein · 37 g carbohydrates · 10 g fat · 10 g fiber · 4 g sugars · 580 mg sodium. Estimates vary by bean, broth, and cheese brands.
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