Creamy White Beans & Kale

Heat 1 tablespoon olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add beans, cream, and water. Once the mixture is warmed through, mash beans lightly with a potato masher or fork. Add water, if needed, to create a loose, creamy consistency.

Stir in cheese and season with salt and pepper. Turn heat to low and put a lid on it to keep it warm.

Heat 2 tablespoons olive oil in a large skillet over high heat and add kale. Season with salt and pepper, and cook, stirring frequently, until it wilts and start to get a little crisp, about 4 minutes. Stir in lemon juice and place in a bowl.

Prepare fried eggs. Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add eggs, season with salt and pepper, and cook until whites are set but yolks are still runny, about 3 minutes. It is easier to make them individually if you don’t have a large pan. If you prefer to cook the eggs yolks a bit more, put a cover on the pan for a minute.

Add bean mixture to plates. Top with kale, then egg. Sprinkle with scallions and jalapeños, grated cheese, maybe a little Sriracha, and eat up!

Recipe adapted from Serious Eats.