Garlicky Lemon White Bean and Kale Skillet

Why You’ll Love This Recipe

• Fast and satisfying: a cozy, protein-packed skillet dinner in about 25 minutes.
• Big flavor, simple ingredients: garlic, lemon, and Parmesan make pantry beans taste special.
• Flexible serving options: equally great over toast, with roasted potatoes, or as a side.
• Weeknight-friendly: one pan, minimal prep, and easy cleanup.

Grocery List

• Produce: kale, garlic, lemon
• Dairy: Parmesan cheese
• Pantry: cannellini beans (2 cans), extra-virgin olive oil, crushed red pepper flakes, kosher salt, black pepper, low-sodium broth, whole-grain bread (or potatoes if roasting)

Full Ingredients

For the white bean & kale skillet

• Extra-virgin olive oil: 2 tablespoons
• Garlic: 4 cloves, thinly sliced (or finely minced if you prefer it to melt into the sauce)
• Crushed red pepper flakes: 1/2 teaspoon (use 1/4 teaspoon for mild, or up to 1 teaspoon for extra heat)
• Kale: 6 cups chopped (about 6 ounces / 170 g), tough stems removed
• Kosher salt: 1/2 teaspoon, plus more to taste
• Black pepper: 1/4 teaspoon, plus more to taste
• Cannellini beans: 2 (15-ounce / 425 g) cans, drained and rinsed
• Low-sodium vegetable broth (or chicken broth): 1/2 cup (120 ml)
• Lemon: 1 medium (1 teaspoon finely grated zest + 2 tablespoons fresh juice)
• Parmesan cheese: 1/3 cup finely grated (about 30 g), plus more for topping

For serving (choose one)

• Whole-grain toast: 4 slices whole-grain bread, toasted
• Roasted potatoes: 1 to 1 1/2 lb (450–680 g) roasted potatoes, hot and ready to serve

Step-by-Step Instructions

Step 1: Prep your ingredients

Strip the kale leaves off any tough stems and chop into bite-size pieces. Thinly slice the garlic. Zest the lemon (aim for about 1 teaspoon), then juice it (you want about 2 tablespoons). Drain and rinse the cannellini beans and let them sit in the strainer while you start cooking.

Step 2: Warm the skillet and gently toast the garlic

Set a large skillet (12-inch works well) over medium heat. Add 2 tablespoons olive oil. When the oil looks shimmery, add the sliced garlic and 1/2 teaspoon red pepper flakes. Cook for 30 to 60 seconds, stirring often, just until the garlic turns fragrant and barely starts to turn pale golden.

Tip: Keep the heat at medium (not high). Garlic can go from perfect to bitter quickly.

Step 3: Sauté the kale until tender and bright

Add the chopped kale, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss well to coat in the garlicky oil. Cook, stirring frequently, until the kale is wilted and tender, 4 to 6 minutes. If the pan looks dry or the kale is sticking, add a splash of the broth (1 to 2 tablespoons) to help it steam and soften.

Step 4: Add beans and broth to warm through and get creamy

Stir in the drained beans and pour in the remaining broth (total 1/2 cup). Bring to a gentle simmer over medium heat, then cook for 4 to 5 minutes, stirring occasionally, until everything is hot.

To create a lightly creamy texture, use the back of a spoon to mash some of the beans against the side of the skillet (about 1/4 cup worth). This thickens the broth into a simple, silky sauce.

Step 5: Finish with lemon for brightness

Reduce heat to low. Stir in the lemon zest and 2 tablespoons lemon juice. Let it cook for 30 seconds so the flavors come together, then taste and adjust. Add a pinch more salt if it tastes flat, more pepper if you want it warmer, or an extra squeeze of lemon if you want it brighter.

Step 6: Add Parmesan and make it glossy

Turn off the heat. Sprinkle in 1/3 cup finely grated Parmesan and stir until melted and glossy, about 30 seconds. The residual heat will melt the cheese without making it clump or turn stringy.

Step 7: Serve with toast or roasted potatoes

Spoon the white bean and kale mixture into bowls and finish with extra Parmesan. Serve right away with whole-grain toast for dunking, or pile it next to (or over) hot roasted potatoes.

Pro Tips

• Slice garlic thinly for gentle flavor: Thin slices toast quickly and perfume the oil. If you prefer a milder garlic presence, mince it instead so it melts into the sauce.
• Mash a few beans: This small step makes the skillet taste rich and creamy without any cream.
• Use finely grated Parmesan: Microplaned or very finely grated Parmesan melts smoothly and thickens the broth.
• Control the heat: Add red pepper flakes at the beginning for infused warmth, then add more at the end if you want extra kick.
• Finish with lemon off the hottest heat: Lemon tastes brightest when it isn’t boiled hard.

Variations

• Make it extra herby: Add 2 tablespoons chopped parsley or basil at the end with the lemon.
• Add protein: Stir in 1 cup shredded rotisserie chicken or 4 ounces sliced cooked Italian chicken sausage when you add the beans.
• Change the greens: Swap kale for 6 cups baby spinach (cook 1–2 minutes) or chopped Swiss chard (cook 3–5 minutes).

Storage & Make-Ahead

Let leftovers cool, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of broth or water (1 to 3 tablespoons) until hot, about 4 to 6 minutes. The beans will thicken as they sit; thinning with a little liquid brings back the silky texture. For best flavor, add a fresh squeeze of lemon after reheating. Toast should be made fresh; roasted potatoes can be reheated in a 425°F (220°C) oven for 10 to 15 minutes until crisp.

Nutrition (per serving)

Approximate per serving (recipe only, not including toast or potatoes): 330 calories, 15 g protein, 39 g carbs, 13 g fat, 10 g fiber, 620 mg sodium.