Truffled White Bean Dip with Wilted Kale

Here’s a quick recipe for the reluctant cooks. Even if you have no kitchen skills, you can put this savory spread together in about 10 ¬†minutes. Miso and white truffle oil give it deep umami flavor and the white beans pack it with fiber and protein. Top it with wilted kale and sausage for a complete meal!

Truffled White Bean Dip with Wilted Kale

by Veggietorials

Prep Time: 10 minutes

Cook Time: 5 minutes

Keywords: blender food processor appetizer sandwich snack dairy free gluten-free vegan vegetarian nut-free cannelini beans

 

Ingredients (4 servings)

  • 4-6 large kale leaves, stems removed and finely chopped
  • 1 cup vegetable broth ( I used Better than Bouillon no-Chicken base)
  • 1 teaspoon citrus garlic seasoning blend ( or something like Mrs Dash)
  • 1/2 a large onion, diced
  • 2 cloves garlic, minced
  • 1 (15oz.) can cannelini beans
  • 3 tablespoons nutritional yeast
  • 2 tablespoons white miso
  • 1 teaspoon thyme
  • 1 teaspoon white pepper
  • 1 teaspoon white truffle oil
  • 2 tablespoons olive oil
  • 2 tablespoons mirin or sake
  • optional- Field Roast apple sage sausage, pan fried just until browned

Instructions

Heat large pan and add vegetable broth. Add kale and toss with citrus garlic seasoning until wilted, about 3 minutes. Remove from heat and put kale in a bowl to rest.

In the same pan, heat 2 tablespoons olive oil over medium high heat. Add the onions and garlic and caramelize for 2-3 minutes, be careful not to burn. De-glaze the pan with a splash of rice wine (mirin) or dry white wine and scrape up the brown bits. Remove from heat.

Rinse and drain the beans and place in a food processor or blender. Add caramelized onions and garlic. Add remaining ingredients- nutritional yeast, miso, thyme, white pepper and blend until smooth. Once all ingredients are incorporated, add a drizzle of white truffle oil ( or really good olive oil). Adjust seasonings to taste.

Spread the dip on some really good bread, top with wilted kale and pan fried sausages. If you don’t want to use a meat analogue, top with fresh chopped tomatoes and a drizzle of balsamic vinegar.

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Comments:

  1. Yummy! Even I can make that! Sounds like dinner this week, for sure!! Funny, I just bought a package of those sausages at Costco last week and had them on quinoa with roasted root veggies. They were yummy! Can’t wait to try a new recipe! Thanks Cobi!!

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