Cacio e Pepe Cannellini Beans with Tuscan Kale Recipe by Tobie Puttock

pecorino cheese

🥗Healthier: nutritional yeast

💰Cheaper: parmesan cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and works well for sautéing.

Take a heavy-based pot large enough to hold all the ingredients over medium-high heat.

Add 2 tablespoons of olive oil into the pot.

Add well-strained cannellini beans and season with a little bit of pepper and salt.

Cook the beans, stirring from time to time, for about 5 minutes or until they start to get a little bit crispy on the outside.

Be careful not to stir too much to avoid breaking the beans up.

Bash 1 to 2 cloves of garlic with the heel of the knife to remove the skin and slice it finely.

Chop the Tuscan kale into sections and remove the larger stalks.

After 5 or 6 minutes, check for crispy bits on the cannellini beans; flip them occasionally to dry them out and achieve crispiness.

Once the beans are ready, add the garlic and then the kale, folding it in carefully as it wilts down.

Chop some flat leaf parsley and add it to the pot.

Grate fresh parmesan cheese generously into the mixture.

Add more black pepper to enhance the flavor, as this dish is all about cheese and pepper.

Squeeze some lemon juice into the dish before plating it up.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens