• 6 whole kale leaves –you can use way more
  • 3 cloves garlic
  • 1 Tbs olive oil
  • 2 cans cooked white beans rinsed and drained
  • 6 oz (1 1/2 cup) grated sharp cheddar cheese—you can use less
  • 1 Tbs tamari or soy sauce
  • 1/4 tsp white pepper
  • salt to taste
  • vegetable oil for spraying the casserole dish
  • 1/4 cup chopped almonds


Preheat oven to 350. Wash kale and remove heavy stems. Blanch in boiling water for 1-2 minutes until it turns bright green. Immediately remove it from water and rinse in ice cold water, drain and allow to cool a little then coarsely chop. Sauté garlic in olive oil for 1-2 minutes. In a large bowl, combine the beans, cooked kale, garlic and oil, cheese, tamari, white pepper and salt. Transfer to a casserole that has been sprayed with vegetable oil and top with almonds. Bake 20 minutes. Serve warm with crusty French bread.


From Whole Foods Market Cookbook shared by a CSA member

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