Easy. Cheesy. Delicious Comfort Food. This dish is perfect for breakfast, lunch or dinner! Cheesy White Beans with Kale – topped with a fried egg!
My friend Kirsti introduced me to this recipe. It just so happens that her birthday is this week, so I thought I’d share one of her tastiest!
It can be served for breakfast, lunch or dinner – it’s comfort food at its finest! I’d describe it somewhere between savory grits and creamy mashed potatoes – it’s cheesy deliciousness topped with a fried egg and sautéed kale. It comes together quickly and has great flavor! The ingredients are easily interchangeable and it would go well with just about any veggie on top.
A cheesy blend of white beans with greens and topped with an egg! A great meal anytime!
- 3 tablespoons olive oil
- 3-4 medium garlic cloves finely minced
- 2 15-ounce cans white beans, drained and rinsed
- 1/2 cup heavy cream
- 1/2 cup grated sharp white cheddar cheese or any other white melty cheese on hand I used a semi soft sheep's milk cheese I needed to use up
- 1/2 cup grated Pecorino Romano or Parmesan plus more for serving
- Kosher salt and freshly ground black pepper
- 4 cups finely shredded kale
- 3 teaspoons fresh lemon juice
- 4 eggs
- 2 small jalapeños finely chopped an/or sliced
- Sriracha sauce to top
- 1/4 cup finely sliced scallion whites and light greens
Heat 1 tbsp olive oil over medium heat. Add garlic and cook until fragrant ~ about 1 minute.
Add beans, cream, and 1/2 cup water.
Once the mixture is warmed through, mash beans lightly with a potato masher or fork.
Add water, if needed, to create a loose, creamy consistency. Stir in both cheeses and season with salt and pepper. Turn the heat to low and put a lid on it to keep it warm.
Heat 2 tablespoons olive oil in a large skillet over high heat and add kale, season with salt and pepper, and cook, stirring frequently, until it wilts and start to get a little crisp, about 4 minutes. Stir in lemon juice and place in a bowl.
Prepare the fried egg. Heat 1 tablespoon oil in skillet over medium-high heat. Add eggs, season with salt and pepper, and cook until whites are set but yolks are still runny, about 3 minutes. It is easier to make them individually if you don't have a large pan. If you prefer to cook the eggs yolks a bit more, put a cover on the pan for a minute.
Add the bean mixture to the plates. Top with kale, then egg. Sprinkle with scallions and jalapeños. Maybe a little Sriracha and eat up!
adapted from www.SeriousEats.com