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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 597 calories
  • 40 min
  • 4 servings

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!

Nutrition per Serving

Calories
597
Fat
38g
Net Carbs
31g
Protein
28g

Cookware

  • can opener
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • potato masher
  • small saucepan
  • spatula
  • stirring spoon