Tags: dinner - vegetarian - GF - GF Vegetarian - GF dinner
Active Time: 45 minutes
Passive Time: N/A
Serves: 4

Easy weeknight vegetarian dinner.

Mealime

• Kale: 2 bunches

• Garlic: 4 cloves

• Cannellini beans: 30 oz

• Butter: 4 tbsp

• Chicken or vegetable broth: 8 fl oz

• Parmesan: 1 oz, grated

• Eggs: 8

• Lemon: 1

• Pepper: to taste
• Salt: to taste
• Olive oil: 4 tbsp

• Note
• Note

1. Wash kale and slice leaves into small strips; place in a bowl.
2. Mince garlic and transfer to a small bowl.
3. Drain and rinse the beans.
4. Preheat a saucepan over medium heat. Add butter to the pot and swirl to coat the bottom. Add half the garlic to the saucepan and cook until fragrant. Add the beans and half the broth to the saucepan. Bring to a boil, then mash the beans with a potato masher. Add the remaining broth and the Parmesan. Season to taste with salt and pepper. Cook until thickened.
5. While bean mash cooks, heat a skillet over medium heat. Add 2 tbsp olive oil and swirl to coat pan. Add the remaining garlic and the kale. Cook until wilted, adding salt and pepper to taste.
6. In the meantime, fry eggs to desired doneness using the remaining 2 tbsp olive oil.
7. To serve, put white bean mash in a shallow bowl. Top with kale and fried eggs, and some more shredded Parmesan if desired.