This Italian-inspired bean dish makes a light vegetarian entrée, or flavorful side dish. You’ll find it particularly appealing during summer months when tomatoes are in season. Feel free to add another, if you like.
Serves 4 as a main course or 6 as a side dish
- 2 tablespoons pine nuts
- 1 pound green beans, stems broken off
- olive oil
- 1 medium onion, cut in quarters and thinly sliced
- 2 large cloves garlic, minced
- 2 large roma tomatoes, diced
- 1 1/2 teaspoon dried oregano
- 1/2 bunch kale, stems removed, leaves chopped
- 1 can white beans such as Great Northern or cannellini, rinsed
- 1/3 cup chopped kalamata olives
- Toast pine nuts in a small dry skillet over medium-low heat until they turn a light golden brown color in many places. Shake pan frequently to flip the nuts and prevent them from burning. Remove from skillet to cool.
- Cut green beans diagonally into 1/2 inch pieces.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and cook until soft and beginning to brown. Add garlic, tomatoes, oregano, 1/4 teaspoon salt and green beans. Stir to combine, cover and cook until beans are nearly tender and still bright green in color. Stir occasionally during cooking.
- Stir in kale, white beans and olives. Cook until kale is barely tender, about 3 to 5 minutes. Add pine nuts. Taste for salt and add more to taste, plus another drizzle of olive oil, if you like.