Creamy White Bean and Kale Skillet with Parmesan

Cannellini beans turn creamy in a quick garlic broth while kale softens into the pan. A little cream and Parmesan round out the sauce; lemon at the end keeps it from feeling heavy. This is a flexible meatless skillet for toast, rice, or a simple salad. At a glance: Serves 4 · Prep 12 minutes · Cook 20 minutes · One wide skillet ↓ Jump to Recipe ▣ Print Recipe Keep the beans creamy, not mushy Rinsing canned beans removes excess canning liquid and lets you control the salt. Mash a small scoop against the side of the skillet to thicken the broth naturally; leave most beans whole so the finished dish still has texture. If you prefer a looser bowl, add broth a tablespoon at a time rather than more cream. Prepare the kale first Remove the tough ribs from curly kale and cut the leaves into bite-size pieces. Baby kale needs less time, so add it only for the final few minutes. Kale shrinks substantially; six ounces looks like a generous pile before it wilts. Freshly grated Parmesan melts more…

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