Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
Enjoy $10 off orders of $100 or more with code PASTA
0
Creamy white bean salad prepared with olive oil and Tuscan kale. White Beans and Cavolo Nero 2 cups dried white beans (such as cannellini)1 sprig fresh sage4 cloves garlic (peeled and smashed)2 tablespoons plus 1/2 cup extra-virgin olive oil1 small bunch Tuscan kale (cavolo nero, chopped)1 3/4 teaspoons kosher salt1/2 teaspoon red... giadzy.com

White Beans and Cavolo Nero

Serves 6-8

As seen on: Giada In Italy, Episode 1. Tuscan Lunch: An Affair of the Heart.

In a medium Dutch oven, combine the white beans, sage, garlic, 2 tablespoons olive oil and 6 cups water (bottled preferred). Bring to a boil over medium-high heat, then reduce the heat to medium-low to maintain a gentle simmer. Cook, partially covered, for 1 hour 20 minutes, stirring occasionally; the beans should be just tender all the way through.

Add the kale, salt and red pepper flakes to the beans and stir to combine. Cover the pan and simmer until the kale is wilted and tender, an additional 15 minutes. Stir in the remaining 1/2 cup olive oil and the cheese to finish.

White Beans and Cavolo Nero

Photo of giada

Recipe by Giada De Laurentiis Read More

Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!

Creamy white bean salad prepared with olive oil and Tuscan kale.

White Beans and Cavolo Nero

Serves:
8
Cooking Level:
Prep Time
15 minutes
Cook Time
1 hour 45 minutes
Inactive Time
Total Time
2 hours

INGREDIENTS:

  • 2 cups dried white beans such as cannellini
  • 1 sprig fresh sage
  • 4 cloves garlic peeled and smashed
  • 2 tablespoons plus 1/2 cup extra-virgin olive oil
  • 1 small bunch Tuscan kale cavolo nero, chopped
  • 1 3/4 teaspoons kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup freshly grated Parmesan

INSTRUCTIONS:

  • As seen on: Giada In Italy, Episode 1. Tuscan Lunch: An Affair of the Heart.
  • In a medium Dutch oven, combine the white beans, sage, garlic, 2 tablespoons olive oil and 6 cups water (bottled preferred). Bring to a boil over medium-high heat, then reduce the heat to medium-low to maintain a gentle simmer. Cook, partially covered, for 1 hour 20 minutes, stirring occasionally; the beans should be just tender all the way through.
  • Add the kale, salt and red pepper flakes to the beans and stir to combine. Cover the pan and simmer until the kale is wilted and tender, an additional 15 minutes. Stir in the remaining 1/2 cup olive oil and the cheese to finish.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
White Beans and Cavolo Nero

Creamy white bean salad prepared with olive oil and Tuscan kale.

White Beans and Cavolo Nero

Serves:
8
Cooking Level:
Prep Time
15 minutes
Cook Time
1 hour 45 minutes
Inactive Time
Total Time
2 hours

INGREDIENTS:

  • 2 cups dried white beans such as cannellini
  • 1 sprig fresh sage
  • 4 cloves garlic peeled and smashed
  • 2 tablespoons plus 1/2 cup extra-virgin olive oil
  • 1 small bunch Tuscan kale cavolo nero, chopped
  • 1 3/4 teaspoons kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup freshly grated Parmesan

INSTRUCTIONS:

  • As seen on: Giada In Italy, Episode 1. Tuscan Lunch: An Affair of the Heart.
  • In a medium Dutch oven, combine the white beans, sage, garlic, 2 tablespoons olive oil and 6 cups water (bottled preferred). Bring to a boil over medium-high heat, then reduce the heat to medium-low to maintain a gentle simmer. Cook, partially covered, for 1 hour 20 minutes, stirring occasionally; the beans should be just tender all the way through.
  • Add the kale, salt and red pepper flakes to the beans and stir to combine. Cover the pan and simmer until the kale is wilted and tender, an additional 15 minutes. Stir in the remaining 1/2 cup olive oil and the cheese to finish.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Gluten Free
Nut Free
Vegetarian

Have extra kale? Try these recipes:

Spicy Sesame Green Beans and Kale

By: Giada De Laurentiis

Sep 27, 2018 | Total time: minutes

Ginger Green Smoothie

By: Giada De Laurentiis

Feb 6, 2019 | Total time: minutes

Kale and Mushroom Wrap

By: Giada De Laurentiis

Sep 25, 2017 | Total time: minutes

Cheesy Bacon And Hash Brown Frittata

By: Giada De Laurentiis

Jun 25, 2020