Author Notes
I made this dish up to provide something tasty for lunch for the upcoming week. I suspect it will get better with time. I made it with fresh homemade pesto but use whatever you have on hand —reahpeah
Continue After Advertisement
Ingredients
-
2
Onions chopped
-
1/3 cup
Kale chopped
-
2
Cans of cannellini beans (white kidney beans)
-
2 tablespoons
Olive oil
-
1 cup
Pesto
-
Salt and pepper
Directions
-
Heat up oil in pan at medium high heat. Add onions and kale.
-
Once onions start to brown, add in rinsed beans. Cook for 5-10 minutes
-
Add pesto to pan. Depending on pesto used, you may need to add a few teaspoons of water to help the pesto to be evenly incorporated. . Take it off the heat. Salt and pepper to taste.
See what other Food52ers are saying.