Ingredients
Main Ingredients
- 4 tablespoon extra virgin olive oil
- 3 large garlic cloves, smashed and minced
- 1 bunch of kale, ribs removed, roughly chopped (about 10 cups / 1/2 pound)
- 15 oz can of cannellini beans, drained and rinsed
- 1 tin of King Oscar’s Royal Selection Brisling Sardines with Sliced Spanish Manzanilla Olives
- 1/2 cup low-sodium vegetable broth
- 1/3 cup Castelvetrano olives, roughly chopped (or regular green olives)
- 2 tablespoon fresh-squeezed lemon juice
- 1 teaspoon chili flakes (adjust for heat preference)
- 1 teaspoon lemon zest
- Sea salt and cracked black pepper, to taste
Instructions
- Prepare the Aromatics: Heat the olive oil over medium heat in a large skillet. Add the smashed and minced garlic cloves along with the chili flakes, and simmer gently until the garlic softens and becomes fragrant, about one minute.
- Wilt the Kale: Add the chopped kale to the skillet in batches. As each batch wilts down, add more kale to ensure even cooking and coating with the oil and chili flakes. Once all kale is wilted, transfer it to a bowl and set aside.
- Simmer the Beans: Pour the vegetable broth into the skillet and bring it to a simmer. Add the drained cannellini beans and continue simmering until the broth is mostly absorbed and the beans are warmed through, approximately 5 minutes.
- Combine Greens and Olives: Return the wilted kale to the skillet with the beans. Add the roughly chopped Castelvetrano olives and stir well to combine the ingredients evenly.
- Add Sardines and Seasonings: Open the can of King Oscar’s Royal Selection Brisling Sardines with Olives and add the entire contents, including the oil, into the skillet. Gently stir to incorporate the sardines without breaking them too much.
- Finish with Lemon and Seasoning: Add the fresh lemon zest and lemon juice to the skillet. Season the dish with cracked black pepper and sea salt to taste. Stir gently once more to blend the flavors.
- Serve: Spoon the greens and beans with sardines onto plates and serve immediately, preferably with toasted slices of baguette for a satisfying meal.
Notes
- You can substitute Castelvetrano olives with regular green olives if unavailable.
- Adjust the chili flakes according to your preferred spice level.
- Serve with toasted baguette or crusty bread to complement the dish.
- This dish can be a complete meal thanks to the protein from sardines and fiber from beans and greens.
- Use low-sodium vegetable broth to better control the saltiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
