WHITE BEAN & KALE PESTO DIP
Naturally green, utterly addicting, and the perfect way to sneak in a superfood. This garlicky dip is easy to make and even easier to eat.
Provided by Kare for Kitchen Treaty
Time 5m
Number Of Ingredients 9
Steps:
- Pulse the garlic in a food processor until finely chopped, then add the kale, walnuts, and Parmesan cheese. Pulse until chopped, turning off periodically and removing the top to press the kale down toward the blade if necessary.
- With the food processor running on low, pour the olive oil in in a steady stream until it forms a sauce. Add the lemon juice and pulse a couple more times.
- Scrape down the sides and add the beans, along with a pinch of salt and pepper. Puree, adding more oil if necessary to obtain a smooth consistency. Taste and add additional salt and pepper if desired.
- Transfer to a bowl and top with additional almonds and a drizzle of olive oil if desired. Serve with pitas, crackers, and/or veggies.
WHITE BEANS AND KALE
Simmer kale and cannellini with lemon zest and serve with fresh herbs.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the kale and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the beans with the liquid from the can, lemon zest, 2 cups water and a generous pinch each of salt and pepper. Bring to a simmer and continue to cook, stirring occasionally until the liquid has reduced and the kale is tender, 10 to 12 minutes.
- Transfer the kale and beans to a serving bowl. Scatter the parsley and chives over the top and serve with lemon wedges.
- Copyright 2016 Television Food Network, G.P. All rights reserved
WHITE BEAN DIP
Provided by Alex Guarnaschelli
Time 11h25m
Yield 2 cups
Number Of Ingredients 11
Steps:
- For the beans: Put the beans in a bowl and cover with cold water by 3 inches above the top of the beans. Let soak overnight.
- Strain the beans, discarding the soaking liquid. Place them in a pot and cover with water by 3 inches above the top of the beans. Bring to a simmer over medium-low heat and let cook until the beans are tender, 1 hour 15 minutes to 1 hour 45 minutes. Strain and let cool.
- For the dip: Bring 1/2 cup water and 1 tablespoon olive oil to a boil in a medium skillet over medium heat. Add the garlic, onion and a pinch of salt and simmer until the water reduces down and the onions become translucent and tender, 3 to 5 minutes. Add the beans and heat until they become warm.
- Meanwhile, add the Worcestershire, vinegar, garlic powder, paprika, hot sauce, 4 tablespoons olive oil and some salt to a food processor. Transfer the bean mixture to the food processor. Add the remaining 2 tablespoons olive oil and another pinch of salt. Puree the beans until smooth. Add more oil if needed for taste or texture. Taste for seasoning. Serve with vegetables or crackers.
WHITE BEAN DIP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 30 servings
Number Of Ingredients 7
Steps:
- Pulse all ingredients except chives in food processor until a smooth paste forms and transfer to a bowl. Serve on bruschetta and garnish with chopped chives.
SAUSAGE, WHITE BEAN AND KALE SOUP
This sumptuous soup uses a great combo of pantry staples and fresh ingredients to create a super satisfying meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- In 6-quart Dutch oven, heat olive oil over medium-high heat. Crumble sausage into hot oil; cook until no longer pink. Transfer with slotted spoon to plate; set aside.
- Add onions and salt to Dutch oven; cook 4 to 5 minutes, stirring frequently, until translucent. Stir in kale; cook about 1 minute or until slightly wilted.
- Stir in garlic. Stir in tomatoes, beans, broth and sausage; heat to a simmer. Simmer uncovered 5 minutes to combine flavors. Divide among 8 bowls; top with cheese.
Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 6 g, TransFat 0 g
WHITE BEAN AND PESTO DIP
Serve this lowfat dip with healthy dippers, such as Armenian cracker bread, sliced red bell pepper, carrot sticks and cauliflower and broccoli florets.
Categories Condiment/Spread Bean No-Cook Vegetarian Quick & Easy Low Cal Healthy Bon Appétit Hors D'Oeuvre
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Process beans in processor until smooth. Stir in pesto. Add lemon juice to taste. Season with salt and pepper. (Can be prepared 1 day ahead.) Stir dip before serving.
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WARM KALE AND WHITE BEAN DIP RECIPE - PHOEBE LAPINE
From foodandwine.com
- Heat the oil in a large nonstick skillet. Sauté the shallot over medium-high heat until soft, 3 minutes. Add the garlic, red pepper and 1/2 teaspoon salt and cook 1 more minute. Fold in the kale and cook, stirring occasionally, until the kale has softened and released its liquid, 2 minutes. Add the white wine and simmer until evaporated, 2 minutes. Set aside.
- Meanwhile, in a small food processor, puree the beans with 1/2 teaspoon salt, 1 tablespoon olive oil and 1/4 cup water until smooth. Add the white bean puree to the kale mixture along with 1/4 cup Parmesan and stir to combine. Top with the remaining cheese.
- Bake in the oven for 15 minutes or until the cheese has begun to brown. Serve warm alongside crackers for dipping.
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5/5 (2)Category Appetizer, Side Dish, SnackServings 2Total Time 25 mins
- In the bowl of a food processor fitted with the “S” blade, combine the sunflower seeds, kale, dried oregano, garlic, 2 tablespoons of the lemon juice, 1 ½ tablespoons of the nutritional yeast, salt, and pepper.
- Pulse the motor of the food processor until the sunflower seeds are finely chopped and you have a dry paste texture.
- With the motor running, pour the olive oil into the food processor through the feed tube. You should have a chunky paste at this point. Add a splash of the water to make the texture a bit more fluid and creamy. Check the pesto for seasoning and adjust if necessary. Reserve 3 tablespoons of the pesto in a bowl and set aside.
- To the kale pesto in the food processor, add the remaining lemon juice, white beans, tahini, and coconut aminos. Run the motor until you have a creamy mixture. Then, with the motor still running, drizzle the remaining ice water through the feed tube.
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