Claire Yabraian's White Beans and Kale au Gratin



1 bunch kale leaves

2-3 cloves garlic, thinly sliced

1 Tbsp. oil

2 (15 oz.) cans cooked, large white (Cannellini) beans

6 oz. sharp cheese, grated (1 ½ c.)

¼ c. chopped almonds

1 Tbsp. tamari

¼ tsp. pepper

Salt to taste

Vegetable oil spray for dish




Preheat oven to 350°.

Wash kale, remove heavy stems and coarsely chop.

Fill a 3 qt. saucepan with water and bring to a boil.

Blanch kale in water for 1-2 minutes, until it turns bright green.

Immediately remove kale from boiling water and rinse in cold water.

Drain and let cool.

In a large sauté pan over medium heat, sauté the garlic and the olive oil for 1-2 minutes until it is golden brown, being careful not to burn garlic.

In a large mixing bowl, combine beans, garlic with oil, kale, cheese, tamari, white pepper and salt and mix thoroughly. Sprinkle with chopped almonds and bake 20 minutes.

Serves 4  

Calories: 410    Protein: 24 g    Fat: 19 g    Fiber: 8 g (at least)

(Those are the “official” directions, but I tear up the kale as I pull it off the stems, under water as I’m rinsing it.  I just put the rinsed, torn leaves in a wok-like pot with just the moisture from rinsing.  I cook them covered for a few minutes until bright green.  The water tends to cook off, so I don’t always drain them, just set them aside.  Then follow as directed.  However, I don’t really measure the cheese or almonds.  Just use what looks good.  I like a lot of almonds, so tend to use a lot more.)