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Cacio e Pepe Cannellini Beans with Tuscan Kale

Recipe by Tobie Puttock

  • 4 large Tuscan kale leaves, cleaned, stemmed and torn into bite sized pieces
  • Extra virgin olive oil
  • 800g cannellini beans, drained and rinsed
  • 2 garlic cloves, finely minced
  • Freshly picked flat leaf parsley
  • 50g freshly grated parmesan
  • 1 lemon, halved
  • Sea salt and freshly ground pepper
  1. 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.
  2. 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).
  3. 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.

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