Roasted Tomatoes & Fennel on Beans & Greens makes the best of late-summer roasted tomatoes.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 45 minutes
Serves: 4
Ingredients
- 4 ripe tomatoes, cut into wedges
- a few sprigs of fresh thyme (optional)
- 1 Tbs. + 1 Tbs. + 1 Tbs. extra-virgin olive oil
- ¼ tsp. + ¼ tsp. kosher salt
- 2 fennel bulbs, trimmed and cut into thin wedges
- 3 cloves garlic, thinly sliced
- 1 15 oz. can no-salt-added cannellini beans, undrained
- 6 cups baby kale or spinach
- freshly ground black pepper, to taste
- ¼ cup shaved parmesan
Instructions
- Preheat the oven to 425°F. On a large rimmed baking pan, toss the tomatoes and thyme (if using) with 1 Tbs. oil. Season with ¼ tsp. salt. On a second large rimmed baking pan, toss the fennel with 1 Tbs. oil. Roast until the vegetables are tender and browned, 25–30 minutes, rotating the pans after 15 minutes. Discard the thyme stems.
- In a large pan over medium heat, heat the remaining 1 Tbs. oil until shimmering. Sauté the garlic until just starting to lightly brown, about 1 minute. Add the beans with their liquid and bring to a simmer.
- Stir in the kale a handful or two at a time. Season with the remaining ¼ tsp. salt and plenty of black pepper.
- Divide into 4 bowls. Top with the tomatoes and fennel, and sprinkle with the parmesan.
Nutrition Information
Per serving (1½ cups):
- Calories: 270
- Total fat: 13 g
- Sat fat: 2.5 g
- Carbs: 30 g
- Fiber: 11 g
- Total sugar: 9 g
- Added sugar: 0 g
- Protein: 11 g
- Sodium: 460 mg
Photo: Kate Sherwood/CSPI.
