Made with only 10 basic-ingredients in about 20 minutes – this Creamy Cannellini and Kale Stir Fry with Toasted Bread & Pine Nuts comes together quickly and easily! It’s packed full of fibre, protein and healthy greens making it a fantastic dish that you can throw together in a flash!
I present to you my latest raid-the-fridge-and-hope-for-the-best meal: Creamy Cannellini and Kale Stir Fry with Toasted Bread & Pine Nuts. That title is kind of a mouthful, I’ll admit, but a very tasty one at that!
I’m still not quite sure whether this recipe can best be described as a salad or not. It’s almost like an Italian-esque stir fry of kale, beans, pine nuts and bread. I also happen to think that there’s no bad time to enjoy this whether that be for breakfast, lunch or dinner.
Whatever is it is – it’s delicious! Not only that, but it’s:
- Super easy to make: There are only 10 ingredients needed total and that includes basic stuff like salt, olive oil and bread slices.
- Cooks up in a flash: All-in-all it can be prepped and enjoyed within about 20 minutes in one pan.
- Protein and fibre packed: Between the white beans, the toasted bread and the handfuls of kale – this dish is filling without feeling heavy.
How to Make this Cannellini And Kale Stir Fry
All you need it about 20 minutes, 10 ingredients and 1 pan to make this cannellini and kale stir fry. The process itself is very simple and can be broken down into a few mains steps: toast the toppings, sauté the veggies and simmer until done.
Steps
- Toast the bread and pine nuts.
- Toast a few slices of bread, then slice into smaller pieces. Add the chopped bread to a large pan along with some pine nuts and toast (again) over a medium heat with a little bit of olive and salt. The goal here is to end up with crispy bread pieces and lightly browned, toasty pine nuts.
- Transfer the toasted bits to a small bowl and toss with grated parmesan. Set aside for now.
- Sauté garlic & kale.
- Wipe down the pan to remove crumbs. Add a bit more oil along with some minced garlic and sauté about a minute.
- Add the chopped kale and stir. Cook a few more minutes to soften the kale. You might notice the kale darken into a more vibrant green.
- Add beans, stock and chili flakes – simmer until reduced.
- Finally, stir in the beans along with the chili flakes and stock. Cook everything on high, stirring often, until the liquids have reduced. As the kale stir fry cooks – the beans will break down somewhat into a softer, more creamy consistency.
Substitutes
- Chicken stock can be used in place of vegetable stock if you don’t need this recipe to be vegetarian.
- Water can also be used in place of stock, but you will need to salt and season the kale stir fry more thoroughly to taste.
- Peppitas (hulled pumpkin seeds) can be used in place of the pine nuts for a nut free alternative. Other nuts like almond, walnut or pecans can be used in place of the pine nuts.
- Use a vegan parmesan cheese for a dairy free alternative.
- Feel free to use pre-made croutons instead of toasted bread chunks here.
Parmigiano-Reggiano vs Parmesan Cheese
Technically, true parmesan cheese (officially labelled as Parmigiano-Reggiano) is not vegetarian as it must be made with calf rennet.
Cheeses labelled Parmigiano-Reggiano are produced in Italy in strict compliance with very specific production standards.
However, you can buy vegetarian versions simply labelled Parmesan. Parmesan cheese, on the other hand, can be produced anywhere. It requires little to no regulation and can therefore be made without the use of animal rennet. Make sure to check the labels of your cheese if it’s important that you avoid animal products like this.
Storage
Once completely cooled, pack up the leftovers in an airtight container and keep in the fridge for about 3-4 days. This can be enjoyed cold, straight out of the fridge though I prefer heating it back up in a pan first. The bread will lose its initial crispiness, but the flavours remain on point.
Creamy Cannellini and Kale Stir Fry with Toasted Bread & Pine Nuts
This Creamy Cannellini and Kale Stir Fry with Toasted Bread & Pine Nuts comes together quickly and easily! It’s packed full of fibre, protein and healthy greens making it a fantastic dish that you can throw together in a flash!Â
Ingredients
- 3 pieces gluten free bread, toasted and chopped into small pieces
- 1/4 cup| 33 g pine nuts
- 1 1/2 tablespoons olive oil, divided
- 1/4 teaspoon salt
- 1/4 cup |25 g grated vegetarian parmesan cheese (see notes)
- 2 cloves garlic, minced
- 1 large bunch kale, stems removed & cut into bite-sized pieces
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 cup | 240 ml vegetable stock (aim for a low sodium stock so you can control the saltiness)
- 1 teaspoon red chili flakes
- 2 tablespoons | 30 ml lemon juice
- Freshly grated black pepper to finish
Instructions
- Heat a large skillet over a medium-high heat along with 1/2 tablespoon of olive oil. When the oil is hot, add the chopped bread pieces and pine nuts. Toast for 3-4 minutes, stirring often until the nuts are toasty and lightly gold.
- Transfer the nuts and bread to small bowl. Toss with parmesan. Set aside.
- Wipe down the pan to remove bread crumbs. Add the remaining tablespoon of olive and warm over a medium heat. Add the garlic and cook 1 minute, stirring the whole time.
- Add the kale and continue to cook another 3-4 minutes. The leaves should soften and darken in colour.
- Add the beans, stock and chili flakes and mix everything together. Turn the heat up medium-high or high. Cook, stirring frequently another 5-7 minutes until the liquids have reduced and some of the beans are starting to break down. Stir in the lemon juice.
- Turn off the heat. Add the toasted bread and pine nuts. Taste and season adding more salt and lemon if needed. Finish off with a generous sprinkling of freshly grated black pepper and enjoy.
- Serve hot or cold. Leftovers will keep 3-4 days in the fridge. Keep in mind that the bread will no longer be crispy when cooled.
Notes
- Technically, true parmesan cheese (officially labelled as Parmigiano-Reggiano) is not vegetarian as it must be made with calf rennet. However, you can buy vegetarian versions simply labelled 'Parmesan'. Make sure to check the labels of your cheese if it's important that you avoid animal products like this. Alternatively, you can look for a vegan parmesan (or just use nutritional yeast).
- If you'd like to make this salad is vegan friendly make sure to ensure that the bread is also vegan.
Substitutes:
- Chicken stock can be used in place of vegetable stock.
- Water can also be used in place of stock, but you will need to salt and season the stir fry more thoroughly to taste.
- Peppitas (hulled pumpkin seeds) can be used in place of the pine nuts for a nut free alternative. Other nuts like almond, walnut or pecans can be used in place of the pine nuts.
- Use a vegan-friendly parmesan cheese for a dairy free alternative.
Sara K says
Hi. I just happened upon this recipe and your site while browsing Pinterest for dinner ideas. I had everything needed, peppitas instead of pine nuts, and it looked quick and easy. Well, it far surpassed my expectations! This was excellent! My husband and I loved it. Our 14 yr old daughter thought it was “finel, but really, all she wants eat lately are bagels. I loved the heat from the chili flakes, but it’s the lemon juice that puts it over the top. It brightens up the whole dish. Now I can’t wait to make other recipes from your site. Thank you!
Sarah Nevins says
I’m so glad to hear you guys enjoyed it! (I can also completely relate to your daughters sentiments on bagels 😀 ) Thank you so much for taking the time to come back to leave a review – I very much appreciate it!