Cheesy Mashed White Beans with Sautéed Kale & Fried Eggs

[Sincerely-Food-Chef]

Ingredients

• 2 (15 oz) cans cannellini (white kidney) beans
• 8 fl oz chicken or vegetable broth
• 8 eggs
• 4 cloves garlic
• 2 bunches kale
• 1 lemon
• 1 oz Parmesan cheese
• black pepper
• butter, unsalted
• extra virgin olive oil
• salt

Instructions

1. Wash and dry the fresh produce.
   • 2 bunches kale
   • 1 lemon
2. Fold each kale leaf lengthwise, slice away and discard the stems, and slice the leaves crosswise into ⅛-inch strips and transfer to a medium bowl.
3. Trim off and discard the root ends of the garlic; peel and mince or press the garlic and transfer to a small bowl.
   • 4 cloves garlic
4. Preheat a small saucepan over medium heat.
5. While the saucepan heats up, drain and rinse the beans.
   • 2 (15 oz) cans cannellini (white kidney) beans
6. Finely grate ½ cup of Parmesan.
   • 1 oz Parmesan cheese
7. Once the saucepan is hot, add butter and swirl to coat the bottom.
   • 4 tbsp butter, unsalted
8. Add ½ of the garlic to the saucepan (save the rest for the kale); cook until fragrant, 15 to 30 seconds.
9. Preheat a skillet over medium heat.
10. Add the beans and ½ of the broth to the saucepan; bring to a boil, then mash the beans with a potato masher.
    • 4 fl oz (½ cup) chicken or vegetable broth
11. Add the remaining broth, most of the Parmesan (save a little for garnishing), salt, and pepper to the bean mash; stir to combine. Remove the saucepan from the heat and cover to keep the mash warm.
    • 4 fl oz (½ cup) chicken or vegetable broth
    • ½ tsp salt
    • ¼ tsp black pepper
12. Once the skillet is hot, add olive oil and swirl to coat the bottom.
    • 2 tbsp extra virgin olive oil
13. Gently crack the eggs into the skillet. Cook until the tops of the whites are set but the yolks are still runny, 2 to 3 minutes. Once done, separate the eggs and transfer to a plate.
    • 8 eggs
14. Once the eggs have been transferred, add more oil to the skillet.
    • 2 tbsp extra virgin olive oil
15. Add the remaining garlic and kale to the skillet; season with salt and pepper. Cook, stirring frequently, until the kale is wilted, 3 to 4 minutes.
    • ½ tsp salt
    • ¼ tsp black pepper
16. Juice the lemon and pour over the kale; stir to combine.
17. To serve, spoon the mashed beans into a bowl, top with the kale and fried eggs, and sprinkle with the remaining Parmesan. Enjoy!