Cheesy Mashed Beans With Kale, Parmesan, And A Fried Egg

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 2 medium garlic cloves, finely minced (about 2 teaspoons)
• 2 (15 ounce) cans beans, drained and rinsed
• 1/2 cup unsweetened almond milk (or other non dairy milk or cream)
• 3 ounces grated sharp cheddar cheese
• 2 ounces grated parmesan cheese (plus more for serving)
• kosher salt & freshly ground black pepper
• 3 cups finely shredded kale
• 1 teaspoon lemon, juice of
• 4 eggs
• 1/4 cup finely sliced scallion (whites and light greens)

Recipe

• 1 heat 1 tablespoon olive oil in a medium saucepan over medium heat until shimmering. add garlic and cook until aromatic, about 1 minute. add beans, almond milk, and 1/2 cup water. bring to a simmer, then mash beans lightly with a potato masher. add water until a loose, porridge-like consistency is reached. stir in cheddar and parmesan cheese and season to taste with salt and pepper. keep warm.
• 2 heat 2 tablespoons olive oil in a large skillet over high heat until shimmering. add kale, season with salt and pepper, and cook, tossing and stirring frequently, until wilted and starting to crisp, about 4 minutes. stir in lemon juice and transfer to a bowl.
• 3 heat remaining tablespoon oil in skillet over medium-high heat until shimmering. add eggs, season with salt and pepper, and cook until whites are set but yolks are still runny, about 3 minutes.
• 4 to serve, stir half of scallions in beans and adjust consistency with water as necessary. transfer to warm bowls, top with sautéed kale then with a fried eggs. sprinkle with remaining scallions and grate some parmesan over the top. serve immediately.