Creamy White Beans & Kale

• 4 Tablespoons Olive Oil, Divided
• 3 cloves Garlic, Finely Minced, More If You Love Garlic
• 2 cans (15 Oz. Size) White Beans, Drained And Rinsed
• 1/2 cups Heavy Cream
• 1/2 cups Water
• 1/2 cups Grated Pecorino Romano Or Parmesan, Plus More For Garnish
• 4 cups Finely Shredded Kale
• 3 teaspoons Fresh Lemon Juice
• 4 whole Eggs, Fried
• 1/4 cups Finely Sliced Scallion Whites And Light Greens
• 2 whole Small Jalapenos, Finely Chopped Or Sliced
• Kosher Salt And Freshly Ground Black Pepper, To Taste
• Sriracha Sauce, To Serve

1. Heat 1 tablespoon olive oil over medium heat.
2. Add garlic and cook until fragrant, about 1 minute.
3. Add beans, cream, and water.
4. Once the mixture is warmed through, mash beans lightly with a potato masher or fork.
5. Add water, if needed, to create a loose, creamy consistency.
6. Stir in cheese and season with salt and pepper.
7. Turn heat to low and put a lid on it to keep it warm.
8. Heat 2 tablespoons olive oil in a large skillet over high heat and add kale.
9. Season with salt and pepper, and cook, stirring frequently, until it wilts and start to get a little crisp, about 4 minutes.
10. Stir in lemon juice and place in a bowl.
11. Prepare fried eggs.
12. Heat remaining 1 tablespoon oil in skillet over medium-high heat.
13. Add eggs, season with salt and pepper, and cook until whites are set but yolks are still runny, about 3 minutes.
14. It is easier to make them individually if you dont have a large pan.
15. If you prefer to cook the eggs yolks a bit more, put a cover on the pan for a minute.
16. Add bean mixture to plates.
17. Top with kale, then egg.
18. Sprinkle with scallions and jalapenos, grated cheese, maybe a little Sriracha, and eat up!
19. Recipe adapted from Serious Eats.

olive oil, garlic, white beans, heavy cream, water, lemon juice, eggs, scallion whites, jalapenos, kosher salt, sriracha sauce

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/creamy-white-beans-kale/ (may not work)