Serves 4
30 min
Creamy White Beans With 'Nduja, Kale, and Gremolata Breadcrumbs
Recipe GLPR72e83158897e6c
A vibrant and satisfying dish featuring tender white beans in a savory broth enriched with spicy 'nduja, brightened by fresh kale, and topped with crispy lemon-herb breadcrumbs. This one-pot meal balances comfort and complexity with Italian-inspired flavors.
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Ingredients
2 tablespoons Extra-virgin olive oil
3 Large shallots, thinly sliced
2 Garlic cloves, thinly sliced
Kosher salt, to taste
4 ounces 'Nduja
3 15-ounce cans Cans low-sodium white beans (cannellini or Great Northern), drained and rinsed
1 quart Low-sodium chicken stock
1 bunch Lacinato kale, tough stems removed, leaves cut into 1-inch pieces
1 tablespoon Fresh lemon juice
1 Lemon zest, finely grated
2 tablespoons Extra-virgin olive oil
½ cup Panko breadcrumbs
¼ cup Fresh flat-leaf parsley leaves, chopped
Directions
Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium-high heat. Add the thinly sliced shallots and cook, stirring occasionally, until softened and beginning to caramelize, about 5 minutes. Season lightly with kosher salt.
Stir in the sliced garlic and cook for 1 minute until fragrant.
Add the 'nduja to the pot, breaking it apart as it warms and begins to release its oils and flavors, about 2 minutes.
Pour in the drained and rinsed white beans along with the chicken stock. Bring the mixture to a gentle simmer and cook for 5 minutes to allow the flavors to meld.
Add the kale pieces to the pot and stir until fully incorporated. Simmer for 5 to 7 minutes until the kale is tender. Taste and adjust seasoning with additional kosher salt as needed.
Remove from heat and stir in the fresh lemon juice and finely grated lemon zest.
While the beans finish cooking, prepare the gremolata breadcrumbs: Heat 2 tablespoons of extra-virgin olive oil in a skillet over medium heat. Add the panko breadcrumbs and toast, stirring frequently, for 2 to 3 minutes until golden and fragrant.
Remove from heat and stir in the chopped parsley and lemon zest.
Divide the creamy white bean mixture among serving bowls and top each with a generous handful of the gremolata breadcrumbs. Serve immediately.
