Name: Mediterranean Kale Sauté with Cannellini Beans, Feta & Pine Nuts
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 large bunch kale (about 10 oz), stems removed, leaves torn into bite-sized pieces; 1 (15 oz) can cannellini beans, drained and rinsed; 2 tbsp extra virgin olive oil, plus more for drizzling; 1 small red onion, thinly sliced; 3 cloves garlic, thinly sliced; 1 large lemon, zested and juiced; 1/2 cup cherry tomatoes, halved; 1/4 cup toasted pine nuts; 1/3 cup crumbled feta cheese; 1/2 tsp smoked paprika; 1/2 tsp sea salt, plus more to taste; 1/4 tsp cracked black pepper; Pinch of red pepper flakes (optional)

Mediterranean Kale Sauté with Cannellini Beans, Feta & Pine Nuts

miradu

This Mediterranean-inspired kale sauté turns even the toughest leaves into a silky, craveable dish bursting with layers of flavor and texture. Inspired by The Flavor Bible’s emphasis on pairing, lemon and feta bring brightness, cannellini beans add creaminess and protein, pine nuts add crunch, and a touch of smoked paprika creates a subtle depth. Wilted kale mingles with sweet cherry tomatoes and aromatic garlic, making this perfect as a main or hearty side. It’s a fantastic way to use up older kale, giving it a delicious new life.

Ingredients

Instructions

Prep the kale by removing the stems and tearing the leaves into bite-sized pieces. Rinse and dry well.
Heat 2 tbsp olive oil in a large skillet over medium heat. Add sliced onion and cook until translucent, about 3 minutes.
Add garlic and smoked paprika to the skillet. Sauté until fragrant, about 1 minute.
Add kale in batches, tossing to coat with oil and aromatics. Sprinkle with 1/2 tsp salt and cook, stirring frequently, until the kale is wilted and tender, 6-8 minutes.
Add cherry tomatoes and cannellini beans to the pan. Cook for another 3 minutes, until tomatoes soften and beans are heated through.
Stir in lemon zest and juice. Season with black pepper, more salt if needed, and a pinch of red pepper flakes (if using).
Remove from heat. Top with crumbled feta and toasted pine nuts. Drizzle with a little extra olive oil before serving.