CANNELLINI BEANS & KALE WITH CRISPY BREAD CRUMBS Recipe
A delicious CANNELLINI BEANS & KALE WITH CRISPY BREAD CRUMBS recipe you can make yourself. No ads, no life story, just great recipes you can prepare at home.
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Cooking tools:
- Microplane
- Skillet
- Saute pan
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Can opener
Ingredients
- 1 cup sourdough bread crumbs
- 1 Tbl Lemon Garlic Extra Virgin Olive OIl
- 2 Tbl grated parmesan cheese
- 1 clove garlic, grated
- 1 Tbl fresh rosemary, chopped
- Pinch Crushed Red Pepper Flakes
- 1/2 tsp salt
- Freshly cracked black pepper
- Garlic Jalapeno Extra Virgin Olive OIi
- 6 cloves garlic, slivered
- 3 shallots, thinly sliced
- 1 bunch kale, torn from stems
- 1 tsp salt
- 1 Tbl Creole Italian Blend
- 3 15-oz cans Cannellini Beans
- 1 cup stock
- 2/3 cup grated parmesan cheese
- Lemon Balsamic Vinegar for serving
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