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Cheesy Mashed White Beans with Sautéed Kale & Fried Eggs.

  • 2 (15 oz) cans
    cannellini (white kidney) beans
  • 8 fl oz
    chicken or vegetable broth
  • 8
    eggs
  • 4 cloves
    garlic
  • 2 bunches
    kale
  • 1
    lemon
  • 1 oz
    Parmesan cheese
  •  
    black pepper
  •  
    butter, unsalted
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    2 bunches kale
    1 lemon
  • 2
    Fold each kale leaf lengthwise, slice away and discard the stems, and slice the leaves crosswise into ⅛-inch strips and transfer to a medium bowl.
  • 3
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic and transfer to a small bowl.
    4 cloves garlic
  • 4
    Preheat a small saucepan over medium heat.
  • 5
    While the saucepan heats up, drain and rinse the beans.
    2 (15 oz) cans cannellini (white kidney) beans
  • 6
    Finely grate ½ cup of Parmesan.
    1 oz Parmesan cheese
  • 7
    Once the saucepan is hot, add butter and swirl to coat the bottom.
    4 tbsp butter, unsalted
  • 8
    Add ½ of the garlic to the saucepan (save the rest for the kale); cook until fragrant, 15 to 30 seconds.
  • 9
    Preheat a skillet over medium heat.
  • 10
    Add the beans and ½ of the broth to the saucepan; bring to a boil, then mash the beans with a potato masher.
    4 fl oz (½ cup) chicken or vegetable broth
  • 11
    Add the remaining broth, most of the Parmesan (save a little for garnishing), salt, and pepper to the bean mash; stir to combine. Remove the saucepan from the heat and cover to keep the mash warm.
    4 fl oz (½ cup) chicken or vegetable broth
    ½ tsp salt
    ¼ tsp black pepper
  • 12
    Once the skillet is hot, add olive oil and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 13
    Gently crack the eggs into the skillet. Cook until the tops of the whites are set but the yolks are still runny, 2 to 3 minutes. Once done, separate the eggs and transfer to a plate.
    8 eggs
  • 14
    Once the eggs have been transferred, add more oil to the skillet.
    2 tbsp extra virgin olive oil
  • 15
    Add the remaining garlic and kale to the skillet; season with salt and pepper. Cook, stirring frequently, until the kale is wilted, 3 to 4 minutes.
    ½ tsp salt
    ¼ tsp black pepper
  • 16
    Juice the lemon and pour over the kale; stir to combine.
  • 17
    To serve, spoon the mashed beans into a bowl, top with the kale and fried eggs, and sprinkle with the remaining Parmesan. Enjoy!