White Beans with Kale, Sun-dried Tomatoes, and Olives

White Beans with Kale, Sun-dried Tomatoes, and Olives

by Living on the Vedge

One of my favorite fellow Philly food blogger friends, Emily, recently made a move to New York.

I’ve been missing dinner dates with her ever since.

After numerous failed attempts to plan a video cooking session together, I finally had a chance to go visit Emily’s new place and get back into the kitchen with her.

We immediately got to scheming up dinner plans —  an Italian-inspired grain bowl for the first snowy night of the year!

White Beans with Kale, Sun-dried Tomatoes and Olives

Filled with quinoa and white beans, this nourishing packed dish will fill you with warmth. And it’s got a salty combination of olives and sun-dried tomatoes that packs it with flavor.

A generous helping of kale is added to the mix, plus a squeeze of fresh lemon for some acidity. And to finish it all off, we’ve added toasted pine nuts, too.

White Beans with Kale, Sun-dried Tomatoes, and Olives

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Ingredients
  • 1.5 cups dry quinoa
  • 2 Tbsp. olive oil
  • 6 cloves garlic, sliced
  • 1 lg. onion, chopped
  • 2 can cannelloni beans
  • 5 cups kale, chopped into thin strips
  • Salt, to taste
  • Chili pepper flakes, to taste
  • 1/3 cup chopped Kalamata olives
  • 15 large sun-dried tomato halves in oil, chopped
  • 1 small lemon, juiced
  • 3 Tbsp. pine nuts, toasted
  • 1/4 cup parsley, chopped
Directions
Step 1
Add quinoa to a pan with 3 cups water. Cover and bring to a boil, then reduce heat to a low simmer. Cook 20 minutes, until fluffy. Then turn off heat and let rest.
Step 2
Meanwhile, in a large skillet, heat oil over medium-high. Add onions, garlic and a pinch of salt. Sauté until onions are translucent. Add beans and a pinch of chili pepper flakes (to taste), and cook for another 5 minutes.
Step 3
Stir in kale, sun-dried tomatoes and olives. Cook another 5 minutes until kale is almost tender. Adjust salt, to taste, and stir in lemon juice. Continue to cook for another minute or so until kale reaches desired tenderness.
Step 4
Divide quinoa among bowls. Spoon beans and greens on top and then add a handful of parsley and toasted pine nuts to each bowl. Serve immediately.
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