Tuscan Bean and Kale Casserole (with GF option)

Tuscan Bean and Kale Casserole

Tuscan Bean and Kale Casserole

Mention the word casserole and most people think of a heavy, traditional food. This Cannellini bean and kale casserole will give you a different perspective of what a casserole can be. It’s vegetarian, loaded with vitamins and minerals, is high in fiber and has a nice mild flavor. (Although my husband spiced his up with Sriracha!) If necessary you can easily substitute White Navy or Great Northern beans and feel free to directly substitute traditional bread crumbs over the GF variety.
I adapted this recipe from vegetariantimes.

Tuscan Bean and Kale Casserole (with GF option)
 
Prep time

Cook time

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Author:
Recipe type: Main
Serves: 4

Ingredients
  • 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

Instructions
  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.

Tuscan Bean and Kale Casserole

Tuscan Bean and Kale Casserole