Creamy Pumpkin Beans & Greens

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 40 minutes

食材

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

步驟

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.

營養

• 卡路里: 608
• 總脂肪: 31 g
• 飽和脂肪: 12 g
• 反式脂肪: 0 g
• 膽固醇: 42 mg
• 鈉: 950 mg
• 總碳水化合物: 41 g
• 膳食纖維: 15 g
• 總糖: 7 g
• 蛋白質: 30 g