Tuscan White Bean and Kale Gratin

22 02 2014

While the technique of making a gratin is French in nature, the ingredients here are Tuscan at their finest…and cheap. Beans, kale and tomatoes are just a few bucks. So to make this rustic side dish feel more elegant, I paired it with steak. Delectable!

Tuscan White Bean and Kale Gratin

Tuscan White Bean and Kale Gratin

The following serves 3-4 (compliments of This Girl’s Gotta Eat):

  • 2 cans (15.5 oz each) cannellini beans, or any other white bean, drained and rinsed
  • Extra-virgin olive oil
  • Half an onion, chopped
  • 2 garlic cloves, minced
  • Pinch red pepper flakes
  • 1 tsp dried thyme, plus more for sprinkling
  • Few leaves of kale, stemmed and chopped
  • 1 can (15 oz) crushed tomatoes
  • Kosher salt and pepper
  • Dry white wine
  • 1/2 cup panko
  • 1/4 cup parmesan cheese, grated

Preheat oven to 425.

Heat a little oil in a medium pot over medium-high heat. Add onion and cook until softened, 5 minutes. Add garlic, red pepper flakes and thyme. Cook until fragrant, about a minute. Add tomatoes and season with salt and pepper to taste. Bring to a boil, reduce to simmer and cook another 5 minutes. While the sauce is cooking, add the kale, mix well. Remove from heat and mix in the beans.

Spray a 1.25 qt. casserole with non-stick spray. Transfer bean and sauce mixture to the casserole dish.

In a bowl, mix together the panko, parmesan, a Tbsp or so of oil and a sprinkle of thyme (enough to see the specs of thyme throughout the panko mixture).

Top the beans with the panko topping and transfer to the oven. Bake for 20-25 minutes, until golden and bubbly.

Serve alongside a protein of your choice, or with a big salad for a meatless option.




2 responses

23 02 2014

How much Kale??? Doesn’t seem to be in the ingredients list


23 02 2014
Victoria Orban

Thanks for catching that, Nick! I used a few leaves of kale, stemmed and chopped. Thanks for stopping by 🙂


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