Pan-Fried Giant White Beans with Kale

food52.com

Francine Raften

½ bunch (6 ounces / 170 grams) dinosaur kale or lacinato kale, stems removed

2 tablespoons extra-virgin olive oil

2 to 3 big handfuls of cooked large white beans (like coronas, limas, or gigante beans)

¼ teaspoon fine grain sea salt

⅓ cup (1 ½ ounces / 45 grams) walnuts, lightly toasted and chopped

1 clove garlic, minced

⅛ teaspoon freshly grated nutmeg

Scant 1 tablespoon fresh lemon juice

Zest of 1 lemon

⅓ cup (½ ounce / 15 grams) freshly grated Parmesan cheese (optional)

Directions at food52.com

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