White Bean and Kale Skillet with Poached Eggs

Ingredients

• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 large bunch Tuscan kale, stems removed and leaves torn
• 4 large eggs
• 5 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes
• 1/2 cup vegetable broth
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/3 cup shaved parmesan
• 2 tablespoons fresh flat-leaf parsley, chopped
• Salt and black pepper to taste
• Crusty bread for serving

Instructions

1. 1

   Heat olive oil in a large deep skillet over medium heat. Add garlic and red pepper flakes and cook gently for 2-3 minutes until garlic is golden, not burnt.

2. 2

   Add kale in batches, tossing with tongs as it wilts. Cook for 4-5 minutes until fully wilted and bright green.

3. 3

   Add white beans and vegetable broth. Stir gently and simmer for 5 minutes, partially mashing some beans to thicken the broth.

4. 4

   Add lemon juice and zest, season with salt and pepper.

5. 5

   Make 4 wells in the bean and kale mixture. Crack an egg into each well. Cover the skillet and cook over medium-low heat for 4-5 minutes until whites are set but yolks are still soft and runny.

6. 6

   Remove from heat. Scatter parmesan shavings and fresh parsley over the top.

7. 7

   Bring the skillet to the table and serve directly from the pan with crusty bread.