SCCAP Adams Pantry

COZY CANNELLINI BEAN AND KALE CASSEROLE

Cannellini Bean and Kale Casserole is a baked dish that marries the creamy texture of cannellini beans with the slightly bitter, yet tender, leaves of kale. Originating from Italian cucina, this casserole takes classic, nutritious ingredients and transforms them into an inviting meal. The flavor profile is rich and savory, with fragrant garlic and fresh thyme infusing every forkful.

Variations & Substitutions
• Flavor Combinations: For a twist, try adding sun-dried tomatoes or olives for a Mediterranean flair, or swap in different greens like Swiss chard or spinach.
• Dietary Restriction Adaptations: To make this casserole gluten-free, simply skip the breadcrumbs or use gluten-free breadcrumbs.
• Seasonal Variations: In autumn, add roasted butternut squash, while in spring, toss in some fresh asparagus.

INGREDIENTS

• 4 cups chopped kale
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 tsp chopped thyme
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup low-sodium vegetable broth
• 2 tbsp nutritional yeast (optional)
• ¼ cup breadcrumbs (optional)

INSTRUCTIONS
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch casserole dish.
2. Rinse the kale, remove tough stems, chop into bite-sized pieces, and massage with 1 tablespoon of olive oil for 1-2 minutes.
3. In a skillet over medium heat, add the remaining olive oil, then sauté the minced garlic for 1-2 minutes until fragrant.
4. In a bowl, combine the cannellini beans, sautéed garlic, massaged kale, thyme, salt, and black pepper. Add nutritional yeast if desired.
5. Pour in the vegetable broth and stir until everything is coated.
6. Spoon the mixture into the casserole dish, spreading it out evenly.
7. If using, sprinkle breadcrumbs over the top.
8. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until golden brown.
9. Let the casserole sit for 10 minutes before serving.
10. Enjoy warm!