Baked White Beans with Burrata & Kale Kit

What You Get

Cannellini beans

Lacinato kale

Arrabiata sauce

Lemon

Burrata

Grated parmesan

Mixed greens

Meyer lemon vinaigrette

What You'll Need

Olive oil

Salt & freshly ground pepper

Step 1

Pre-heat the oven to 375°F. Rinse and drain both cans of beans. Rinse the kale and shake dry. Remove the ribs from the kale and slice the leaves. Add the kale to a large bowl with a pinch of salt and use your hands to massage it until it reduces in volume and darkens in color, 30 seconds.

Step 2

Add the beans to a baking dish with a tablespoon of olive oil, a pinch of salt, a few grinds of pepper, and a pinch of red chili flakes, if you’d like a little heat. Stir to combine. Add the kale, 2 cups of the tomato sauce, the juice from half the lemon, and stir again to evenly coat. Drain the burrata and tear into 4 or 5 chunks. Nestle the cheese on top of the bean mixture. Sprinkle everything with half of the parmesan.

Step 3

Transfer the dish to the oven and bake until bubbling and golden, 25-35 minutes. For an extra golden casserole, turn on your broiler to high and broil for 2 minutes or until the cheese browns.

Step 4

Meanwhile, add the mixed greens to a large bowl. Drizzle with ⅓ cup of the vinaigrette, season with a pinch of salt, a few grinds of pepper, the remaining parmesan, and toss to combine.

Step 5

Divide the dressed greens between plates. Scoop the baked beans on the side and serve.