Molly Yeh's Beans and Greens with Runny Egg

By Food Network · 35 min

Ingredients

Instructions

1. Heat the olive oil in a large braiser over medium heat. Add the sliced garlic and cook, stirring, until lightly golden at the edges, about 2 minutes.
2. Lift out the garlic chips, drain them on paper towels and season with salt.
3. In the same oil, cook the chopped onion, stirring now and then, until soft and light golden, about 6 minutes.
4. Add the chopped pickled cherry peppers with their brine and let them sizzle for a minute.
5. Add the kale (in batches if needed) and 1 cup water, then season with a couple pinches of salt. Cook until wilted and bright green, 5 to 7 minutes.
6. Stir in the cannellini beans, heavy cream and Dijon mustard. Simmer over medium heat until thick and saucy, about 4 minutes.
7. Squeeze the lemon half over the pan, then season with black pepper and more salt to taste.
8. Divide the beans and greens among shallow bowls. Top each with sliced pickled cherry peppers, garlic chips and a runny egg. Finish with flaky salt and black pepper.
9. Serve with a slice of buttered, salted toast and a wedge of Camembert: spread the cheese on the toast and top with beans.

Summarized from Food Network's video. Watch it for the details.

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