- Heat 2 tbsp of extra virgin olive oil in a heavy based pot over low/medium heat. Add the cannellini beans and a pinch of salt and cook for about 5 minutes while stirring until the beans start to become crispy.
- Add the garlic and the Tuscan kale leaves and continue to cook for a further 2 minutes or until the kale is tender (add a little more olive oil if the pan becomes dry).
- Taste for seasoning, fold through the parsley and parmesan and serve with the lemon wedges. Add a final drizzle of extra virgin olive oil.
Serves 4
Watch Tobie make it here.
