Mediterranean Sardines, Greens & Beans
Servings
4-6
Prep Time
10 minutes
Difficulty
Intermediate
Ingredients
- 1 can King Oscar Sardines in Extra Virgin Olive Oil Mediterranean Style
- 4 tbsp extra virgin olive oil
- 3 garlic cloves, smashed and minced
- 1 bunch of kale, ribs removed, roughly chopped (about 10 cups / 1/2 pound)
- 15 oz can cannellini beans, drained and rinsed
- 1/2 cup low-sodium vegetable broth
- 1/3 cup Castelvetrano or green olives, roughly chopped
- 2 tbsp fresh-squeezed lemon juice
- 1 tsp chili flakes, or to taste
- 1 tsp lemon zest
- Sea salt
- Black pepper
Mediterranean-style sardines sautéed with wilted kale, creamy cannellini beans, green olives, garlic, and chili flakes, finished with a bright hit of lemon
Instructions
- Heat olive oil over medium heat in large skillet. Add garlic and chili flakes and simmer until garlic has softened, about 1 minute.
- Add kale to skillet in small batches as it wilts down so you can ensure even coverage with the oil and chili flakes. When all kale has been wilted down, transfer to bowl and set aside.
- Add broth to same skillet and bring to a simmer. Then, add beans and let broth continue to simmer to warm beans through. When beans have absorbed most of broth (about 5 minutes), add wilted greens back to pan, then add green olives and stir well to mix.
- Empty entire sardines can into skillet, oil included, and stir.
- Add lemon zest and lemon juice to dish.
- Season with cracked black pepper and salt, to taste.
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