Lemon Parmesan Sauteed Kale & White Beans

serves 2 to 3 

These days, I prefer using beans made from scratch. I've given you a basic recipe for making them too. If canned ones are what your time allows, or simply your preference, then use them instead.

1 to 2 tablespoons of avocado oil, as directed below

2 cloves garlic, sliced

2 cups packed (1.75 ounces) shredded kale (see note below)

3/4 cup (7.5 ounces) cooked small white beans (see note below)

Juice of one freshly squeezed lemon

Freshly grated parmesan cheese, to taste

Salt and freshly ground pepper to taste

Add enough oil to a skillet to coat the bottom of the pan. Heat over medium flame until shimmering. Add the garlic and saute until golden and fragrant, about 1 minute. Add the kaleā€”it will immediately start to pop and sizzle in the pan, this is okay. Saute until slightly wilted, about 2 minutes. Remove from heat and stir in the beans. Toss with the lemon, cheese and season with salt and pepper. May be served warm or made a day in advance and served cold or room temperature.

How to Slice Kale:

Using a sharp chef's knife, make a slice on each side of the tough rib in the center of each leaf. Discard the rib, and slice the remaining leaves into thin shards.

A Simple Pot of Beans:

Add one cup of dry beans to a pot with 4 cups of water. Bring to a boil over high heat. Remove from flame, and let sit covered for 1 to 2 hours. Add 1 to 2 cloves of garlic, 1 shallot or small onion and 1 dry bay leaf to the pot of soaked beans. Return to the burner and bring back to a boil over high heat. Reduce flame to a simmer, and cook until beans are tender to the bite, but not mushy, about 25 to 30 minutes for small white beans as used in this recipe. Discard garlic, shallot and bay leaf. Store beans with their liquid in a covered container and use within 3 days

Make It Your Own

Use these suggested substitutions to put your own spin on sauteed winter greens

extra virgin olive oil

sunflower seed oil

grapeseed oil


spinach (okay so it's not really a winter green, but it will work here)

collard greens

escarole (got me twice, but again, use what you like or have on hand)


cooked cannelini beans

cooked garbanzo beans (chick peas)


pecorino cheese

locatelli cheese

grana padano cheese (more nutty than sharp in flavor compared to other cheeses listed)


red pepper flakes

chili oil


Add vegetable bouillon to simmer the kale, essentially braising it, until it is very tender, if you prefer a less toothsome leafy green.