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–+ servings
Greens and Beans with King Oscar Sardines

Savor Greens and Beans with King Oscar Sardines Tonight

Discover the delicious blend of vibrant greens and hearty beans with King Oscar sardines in this quick, nutritious recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauté
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with avocado oil.
  • 3 cloves Garlic Minced, fresh preferred.
  • 4 cups Kale Chopped, can substitute with escarole.
For the Base
  • 1 can Cannellini Beans Drained, can substitute with other white beans.
  • 1 cup Low-Sodium Vegetable Broth Can use chicken broth for non-vegetarian option.
For the Flavor
  • 1 can King Oscar's Royal Selection Brisling Sardines With oil, can substitute with quality canned sardines.
  • 1/2 cup Castelvetrano Olives Pitted, can substitute with regular green olives.
  • 1/2 tablespoon Fresh-Squeezed Lemon Juice Fresh preferred.
  • 1 teaspoon Lemon Zest Can be omitted.
  • to taste Chili Flakes Adjust quantity based on spice preference.
  • to taste Sea Salt Adjust to taste.
  • to taste Cracked Black Pepper Adjust to taste.

Equipment

  • large skillet

Method
 

Cooking Steps
  1. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Once shimmering, add 3 minced garlic cloves and a pinch of chili flakes; sauté for about 1 minute until fragrant.
  2. Gradually add 4 cups of chopped kale to the skillet, stirring to coat in the garlic oil. Sauté for about 5-7 minutes, until the kale starts to wilt down significantly.
  3. In the same skillet, pour in 1 cup of low-sodium vegetable broth and bring it to a gentle simmer. Add 1 can of drained cannellini beans and let them warm in the broth for about 5 minutes.
  4. Return the wilted kale to the skillet with the warmed cannellini beans. Stir in 1/2 cup of pitted Castelvetrano olives, mixing everything together gently. Cook for another 2-3 minutes.
  5. Fold in 1 can of King Oscar sardines with their oil. Stir delicately to avoid breaking the fish apart too much. Add the juice of half a lemon and 1 teaspoon of lemon zest, then season with sea salt and cracked black pepper to taste.
  6. Transfer your savory Greens and Beans with King Oscar Sardines to serving plates. Enjoy warm, ideally alongside toasted baguette slices.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 50mgSodium: 400mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 2200IUVitamin C: 60mgCalcium: 150mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3 days. The flavors will meld beautifully as it sits.

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