Creamy Pumpkin Beans & Greens

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

4 tbsp. extra-virgin olive oil, divided

4 oz. Tuscan kale, ribs and stems removed, leaves thinly sliced (about 4 cups)

1 tsp. (or more) kosher salt, divided

1 yellow onion, finely chopped

3 garlic cloves, finely chopped

2 tbsp. finely chopped fresh sage

1/4 tsp. crushed red pepper flakes

1 c. canned pumpkin puree

1 1/2 c. (or more) water

2 (14.5-oz.) cans butter beans, drained

1/4 c. heavy cream

2 oz. Parmesan, coarsely grated (about 1/2 cup) or finely shredded (about 1 cup)

Freshly ground black pepper

Directions

In a large skillet over medium heat, heat 2 Tbsp. oil. Add kale; season with 1/2 tsp. salt. Cook, stirring occasionally, until softened, 5 to 6 minutes. Transfer to a plate.

In same skillet over medium heat, heat remaining 2 Tbsp. oil. Add onion; season with 1/2 tsp. salt. Cook, stirring frequently, until softened, about 7 minutes. Add garlic, sage, and red pepper flakes and cook, stirring, until fragrant, about 1 minute more.

Add pumpkin and stir to coat in aromatics. Cook, stirring, until mixture starts to stick to bottom of skillet, 1 to 2 minutes.

Add water and stir, scraping up any pumpkin puree that has caramelized on bottom of pan, then add beans, cream, and kale. Bring to a simmer over medium-high heat and cook, stirring occasionally, until liquid is reduced to a saucy consistency and flavors have melded, 4 to 5 minutes. Stir in cheese; season with black pepper. Cook, stirring, until cheese is melted, 2 to 3 minutes. If sauce is too thick, add 1 to 2 Tbsp. water to reach desired consistency; season with more salt, if needed.

Nutrition

• Calories: 608
• Total Fat: 31 g
• Saturated Fat: 12 g
• Trans Fat: 0 g
• Cholesterol: 42 mg
• Sodium: 950 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 15 g
• Total Sugars: 7 g
• Protein: 30 g