Tuscan Bean and Kale Casserole (with GF option)
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • ½ cup grated Kirkland Signature Parmigiano Reggiano
  • 1 tablespoon plus 2 teaspoons Kirkland Signature Extra Virgin Olive Oil
  • 3 cloves garlic, minced
  • 8-10 cups kale, torn into bite size pieces
  • 1½ - 2 cups Cannellini beans, approx 16 oz can(substitute White Navy or Great Northern beans if you prefer, they will all have a similar flavor)
  • 2 teaspoons fresh squeezed lemon juice
  • 1 cup organic vegetable broth
  • 1 tablespoon butter
  • 1 cup gluten free bread crumbs
  • 2 cups Crimini mushrooms (substitute white mushrooms if you prefer)
  • ¾ cup water
  1. In a bowl combine the Parmesan, gluten free bread crumbs and 2 teaspoons of the oil.
  2. In a large dutch oven over medium heat, warm the 1 tablespoon of oil and then add the butter and allow to melt.
  3. Increase the heat to medium high and add the mushrooms. Fry, stirring occasionally, for approximately 5 minutes or until lightly browned.
  4. Add the garlic and fry for 30 seconds.
  5. Add the kale and cook until it wilts.
  6. Add the beans, broth and water. Cover and simmer for approximately 5-7 minutes or until the liquid has reduced by about three quarters.
  7. Stir in the lemon juice.
  8. Turn the broiler in your oven on to high, sprinkle the casserole with the GF bread crumbs, and with the cover removed, broil the casserole until the topping is golden.
Recipe by Costco Diva at http://www.costcodiva.com/tuscan-bean-and-kale-casserole-with-gf-option/