Lemon White Beans with Kale and Pumpkin Seeds

Ingredients

• 2 cans (15 oz) no-salt-added canned cannellini beans, drained and rinsed
• 5 oz lacinato kale, stems stripped and leaves torn
• 3 tbsp extra-virgin olive oil
• 5 cloves garlic cloves, thinly sliced
• 1 whole lemon, zested and juiced
• 1/4 cup raw pumpkin seeds
• 1/2 tsp red pepper flakes
• 1/4 tsp fine sea salt
• 2 tbsp nutritional yeast
• 3/4 cup cherry tomatoes, halved

Instructions

1. Toast the pumpkin seeds in a large dry skillet over medium heat for 2 minutes, shaking the pan often. They are done when a few start to pop and they smell like popcorn — tip them onto a plate right away, because they scorch within seconds of that point.
2. Return the skillet to medium heat and add the olive oil and sliced garlic together, starting them in cool oil. Cook 2 minutes, until the garlic is pale gold and the oil around it is fragrant; starting cold draws the flavor out instead of searing it.
3. Add the red pepper flakes and the halved cherry tomatoes with the salt. Cook 2 minutes, pressing a few tomatoes so they burst and give up their juice.
4. Add the drained beans and 1/3 cup water. Crush about a quarter of the beans against the side of the pan with the back of a spoon — that released starch is what turns the liquid into a sauce rather than leaving it watery.
5. Simmer 3 minutes, stirring gently, until the liquid has thickened enough to coat the back of the spoon and the beans are heated through.
6. Add the torn kale in two additions, folding it under the beans. Cook 2 minutes until the leaves have gone deep green and tender but still hold their shape — lacinato kale keeps a pleasant bite, so do not cook it to limpness.
7. Off the heat, stir in the lemon zest, lemon juice, and nutritional yeast. Divide between two bowls and top with the toasted pumpkin seeds.

Nutrition (per serving)

Calories

712

Protein

30 g

Fat

32 g

Carbs

76 g