Lemony Cavolo Nero Beans by Natsnourishments

Ingredients

• 150 g cavolo nero, stalks removed
• 2 tbsp nutritional yeast
• 1/2 stock cube
• 350 ml water
• 1 tbsp olive oil
• 1 shallot, finely diced
• 2 cloves garlic, minced
• 1/2 tsp ground nutmeg
• 175 ml dry white wine
• 700 g cannellini beans, drained and rinsed
• 1/2 lemon, juiced
• Salt, to taste
• Black pepper, to taste
• Parmesan, to serve

Instructions

1. Blanch the cavolo nero leaves in boiling water for 2 minutes, then transfer to ice water until completely cool; drain well.
2. Blitz the cavolo nero with nutritional yeast, stock cube, and water in a food processor until smooth, about 1 minute.
3. Heat the olive oil in a pan over medium heat, then fry the shallot with a pinch of salt for 3 minutes until softened.
4. Add the garlic and nutmeg, then cook for 1 to 2 minutes until fragrant.
5. Pour in the white wine and bubble for 2 to 3 minutes until reduced slightly.
6. Stir in the cannellini beans and cook for 5 minutes over medium-low heat.
7. Add the blitzed cavolo nero and simmer for 5 minutes, stirring occasionally, until heated through and creamy.
8. Stir in the lemon juice, then season with salt and black pepper and serve topped with parmesan.