In the kitchen with Kelley: Cannellini Beans and Cabbage

Name: In the kitchen with Kelley: Cannellini Beans and Cabbage
Ingredients: 2 tablespoons olive oil; 1 medium-sized potato, scrubbed and diced; ½ teaspoon dried thyme; ½ onion, minced; 1 15-ounce cans cannellini beans, drained and rinsed; 3 cups green cabbage, finely shredded; Sea salt, to taste; Black pepper, to taste

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Author : Kelley Martin

In the kitchen with Kelley: Cannellini Beans and Cabbage

Ingredients

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Instructions

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Step 1

Pour olive oil in a skillet over medium-high heat. When hot, add the potatoes and spread them evenly in the skillet. Cook for about 5 minutes, scraping and tossing the potatoes while cooking to ensure each side browns.

Step 2

Add thyme, onion and beans and spread all around the skillet. Cook undisturbed for 2 minutes, then scrape and toss. Cook until the beans are nicely browned on both sides.

Step 3

Stir in the cabbage and cook for 1 minute. Sprinkle with sea salt and freshly ground black pepper. Stir and toss again. Once the cabbage has wilted, the dish is ready to serve.