Warm White Beans and Kale on Toast

toasted bread topped with beans and greens on a cutting board

5 from 5 votes

Warm White Beans and Kale on Toast

As far as healthy, hearty, weeknight-friendly dinners go, this one is tops. Savory white beans, shallots, sun-dried tomatoes, and wilted kale over thick slices of toast. Finish the toast with a fried egg for a delicious meal that comes together fast.

To adjust the servings in this recipe, click on the number next to servings.

Prep Time20

Cook Time20

Total Time40

Course: Main Dish

Keyword: easy, weeknight-friendly, healthy recipe, vegetarian

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $4.00

Equipment

Half Sheet Pan
Large Skillet

Ingredients

2 slices Thick-Cut Bread (I like a hearty whole grain bread; if using smaller slices of bread, use 4)
3 Tablespoons Olive Oil, divided
1/2 cup thinly sliced Shallots or chopped Red Onions
8 leaves Curly-Leaf Kale, chopped (see note)
6 chopped Sun-Dried Tomatoes (from a jar of sun-dried tomatoes)
2 cloves Garlic, minced
1 15 ounce can Great Northern Beans, drained and rinsed
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 teaspoon Grated Lemon Zest
Fried Eggs, for topping (optional)

Instructions

Preheat oven to 350°F / 177°C.
Spread bread out in a single layer on a rimmed sheet pan. Brush the tops of the bread with about 1 1/2 Tablespoons olive oil. Set aside.
While the oven is heating, heat a large skillet over medium heat. Add 1 1/2 Tablespoons olive oil. When the oil begins to shimmer, add shallots with a pinch of salt. Cook, stirring frequently, until deep golden and lightly caramelized, 5 to 8 minutes. (If they start to brown, turn down the heat. You want them tender and translucent but not browned.)
To shallots, add kale, sun-dried tomatoes, and garlic. Saute until kale is wilted and tender, 6 to 8 minutes.
Stir in beans, salt, and black pepper until beans are warmed through. Remove from heat and stir in lemon zest. Set aside, covered to keep warm.
Transfer sheet pan with bread to the oven and toast until deep golden brown on top, about 6 to 8 minutes. (If you want to top toast with fried eggs, fry them while the bread is toasting.)
When toast comes out of the oven, divide beans and greens over top. (Add fried eggs on top, if using or drizzle with some extra olive oil if not using the fried eggs.)

Notes

Kale - Remove and discard any tough stems from the kale before chopping. To save time, look for chopped / shredded bags of kale in the produce section. Any type will work.

Nutrition