Beans & Greens with crispy breadcrumbs and lemon vinaigrette

Recipe submitted by guest, Jennifer Flanagan of Community Kitchen Pittsburgh

1/4 cup Fresh lemon juice

1/2 cup Olive oil, plus more for cooking

1 cup Dry breadcrumbs

2 tablespoons Garlic, finely chopped

12 ounces Kale, stemmed and roughly chopped

15 ounces Canned white beans, drained and rinsed

1-2 cups Chicken or vegetable stock

Salt

Pepper

Red pepper flakes (optional)

Add the lemon juice along with 1/2 cup of olive oil to a small bowl, whisking to combine. Add salt and pepper to taste. Set aside for later.

Meanwhile, in a 12 inch sauté pan placed over medium heat, add 1 tablespoon of olive oil along with the breadcrumbs. Stir constantly until breadcrumbs are nicely brown, then transfer crumbs to a bowl and set aside for later.

Using the same sauté pan, add 2 tablespoons of olive oil with the garlic, and sauté for about a minute. Add the kale and sauté for 3 to 5 minutes more until the kale is wilted and softened. Add the white beans along with just enough stock to moisten the mixture, not to create a soup. Season with salt, pepper, and red pepper flakes to taste. Heat everything through to a simmer.

Serve the beans and greens in a shallow bowl, drizzle with the lemon vinaigrette, and sprinkle on the crispy breadcrumbs. Enjoy!

Recipe submitted by guest, Jennifer Flanagan of Community Kitchen Pittsburgh