Sea Bass With Kale And Cannellini Beans Recipes

SEA BASS WITH KALE AND CANNELLINI BEANS

Sea Bass with Kale and Cannellini Beans image

Any flaky white fish, like hake or cod, can be substituted for sea bass.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 35m

Number Of Ingredients 9

Ingredients

2 bunches lacinato kale, ribs removed, coarsely chopped (8 packed cups)
1/2 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 cans (each 15 ounces) cannellini beans, drained and rinsed
4 skin-on sea-bass fillets (each 4 ounces)
2 tablespoons fresh orange juice
1 tablespoon red-wine vinegar
1/2 small red onion, peeled and thinly sliced (1/2 cup)
1/4 cup pitted, halved Kalamata olives

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss kale with 2 tablespoons oil; season with salt and pepper. Roast, tossing once, until beginning to crisp, 6 to 8 minutes. Remove from oven; add beans and 1 tablespoon oil to sheet and toss to coat. Season fish on both sides with salt and pepper; place on top of kale mixture and drizzle with oil. Roast until fish is opaque and flaky, 10 to 12 minutes.
Meanwhile, stir together orange juice, vinegar, onion, and olives. Stir in remaining 5 tablespoons oil; season with salt and pepper. Transfer fish to a plate; drizzle half of vinaigrette over kale and beans. Divide evenly among plates, top each with fish, and serve, with remaining vinaigrette spooned over top.

KALE WITH CANNELLINI BEANS

Kale With Cannellini Beans image

I found this recipe in Deborah Madison's book Vegetarian Cooking for Everyone. I used it as part of a meal that i was creating that needed to contain 45 or fewer carbs. My guests, one of whom who does not like kale, loved the mixture of the beans and the kale and really enjoyed this dish. Next time, I might make some croutons to sprinkle on top of it as well to give it a bit of crunch.

Provided by Inspiritual

Categories Greens

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2-2 lbs kale or 1 1/2-2 lbs mixed greens, with ribs and stems removed
salt & freshly ground black pepper
1 small onion, finely diced
1 1/2 tablespoons olive oil
2 plump garlic cloves, minced
1 pinch red pepper flakes
2 teaspoons rosemary, chopped
1/2 cup dry white wine
1 1/2 cups cooked cannellini beans, rinsed well if canned
parmesan cheese, freshly grated (optional)

Steps:

Simmer the kale in salted water until tender, 7-10 minutes.
Drain, reserving the cooking water, and chop the leaves.
In a large skillet, saute the onion in the oil with the garlic, pepper flakes, and rosemary for about 3 minutes. Add the wine and cook until reduced to a syrupy sauce.
Add the beans, kale, and enough of the cooking water to keep the mixture loose.
Heat through, taste for salt and season with pepper and a dusting of Parmesan cheese.

Nutrition Facts : Calories 257.5, Fat 6.6, SaturatedFat 0.9, Sodium 80, Carbohydrate 37, Fiber 8.1, Sugar 1.3, Protein 12.5

CANNELLINI BEAN WITH FLAT LEAF KALE

Cannellini Bean with Flat Leaf Kale image

All ingredients come from the freezer or the refrigerator and are assembled at time of use. Freshly cooked beans are better than the canned variety so have some on hand always, all beans work well for this wonderful soup! Ladle into your nicest soup plate, find a warm cozy place to sit and sip your soup.

Provided by MARIGOLD

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes

Time 12m

Yield 2

Number Of Ingredients 8

Ingredients

1 cup canned cannellini beans
1 clove garlic, crushed
2 ounces kielbasa sausage, sliced thin
½ small onion, slivered
3 leaves kale, rinsed and sliced
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1 tablespoon grated Parmesan cheese

Steps:

In a saucepan, place the cannellini beans, garlic, sausage, onion and kale with just enough water to cover. Season with 2 teaspoons of parsley, thyme and salt and pepper if desired. Bring to a boil and cook until vegetables are tender. Serve immediately garnished with Parmesan cheese and remaining fresh parsley.

Nutrition Facts : Calories 223.7 calories, Carbohydrate 24.2 g, Cholesterol 20.9 mg, Fat 9.2 g, Fiber 6 g, Protein 10.8 g, SaturatedFat 3.1 g, Sodium 579.5 mg, Sugar 1.2 g

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