Greens and Beans with King Oscar Sardines
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Greens and Beans as you know them get a pescatarian makeover.
Garlicky sautéed kale, tender cannellini beans, green olives, and wood-smoked brisling sardines all share the spotlight in this wholesome yet unfussy appetizer. If you’re familiar with this Italian gem, then it’s obvious at first glance that this isn’t a traditional version of it. An authentic recipe will call for escarole as it’s greens; some will go as far as saying canned cannellini beans won’t do. And sardines? Well, they’re definitely not a common ingredient in a classic plate of the good stuff. But King Oscar’s Royal Selection Sardines can certainly elevate an already awesome recipe, so why not go there?
That’s right, I said King Oscar’s Royal Selection Sardines!
There’s a new KO selection in town (and, if not in your specific town, there’s always online). King Oscar has recently unveiled their brand new Royal Selections Brisling Sardines line which brings you sustainably wild-caught fish that is MSC-certified and handled with the utmost care; every selection is curated with non-GMO ingredients. And can we talk about this super fine packaging? Thanks to the transparent easy-peel lid, you can see the quality ingredients for yourself—and get to them quickly!
Simple and flavorful ingredients make the dish.
KO sardines make a great impression in comfort foods, but my absolute favorite way to show them off is with fresh, healthful ingredients and bright flavors. Here’s your shopping list:
- King Oscar’s Royal Selection Brisling Sardines in Extra Virgin Olive Oil with Spanish Manzanilla Olives
- Extra virgin olive oil
- Red pepper flakes
- Cannellini Beans
- Castelvetrano olives
- Lemon wedges
- Fresh French baguette
The gist on making succulent Greens and Beans with King Oscar Sardines.
- Get that garlic going! Heat the olive oil in a large skillet over medium heat. Add the garlic and the chili flakes, and simmer until the garlic has softened and is fragrant—about a minute.
- Add the kale in batches. There’s a lot of kale here, so adding it to the skillet bit by bit is the way to go. That way you can ensure even coverage with the garlicky oil and chili flakes, and it’ll wilt down a lot more quickly. Once all of the kale has been wilted down in the skillet, transfer it to a bowl and set it aside.
- Simmer the beans. Add the broth to the hot skillet and bring it to a simmer. Once simmering, add the beans and let the broth continue to simmer, warming the beans through. When the beans have absorbed most of the broth (this should take about 5 minutes), add the greens back to the pan in addition to the green olives, and stir.
- Bring on the sardines! Empty the can of sardines into the skillet—oil, olives, and all. Grate some lemon zest over the greens and squeeze some fresh lemon juice over it all. Hit it with some cracked black pepper, more salt if necessary, and serve with toasted slices of baguette!
Equipment you’ll need:
Recipe tips + tricks.
- Kale is my chosen “green” in this recipe, but you can use the traditional escarole, or even spinach.
- If you can’t find this particular variety of King Oscar sardines, you could definitely use any of their other brisling sardine flavors. Some great matches would be lemon or Mediterranean!
- Feeling cheesy? Add some freshly grated parm over the dish before serving.
- If you have leftovers, they’ll keep in the fridge in an airtight container for up to 3 days. They reheat nicely!
More King Oscar recipes sardine lovers need to try:
- Lemon and Dill Pinwheel Sandwiches with Sardines
- Quick Tomato Confit on Toasts with Sardines
- Instant Pot Pesto Pasta with Sardines
- Spicy Tostadas with Sardines
Hope you enjoy!
If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.
Get the Recipe:
Greens and Beans with King Oscar Sardines
- 4 TBSP extra virgin olive oil
- 3 large garlic cloves, smashed and minced
- 1 bunch of kale, ribs removed, roughly chopped (about 10 cups / 1/2 pound)
- 15 oz can of cannellini beans, drained and rinsed
- 1 tin of King Oscar's Royal Selection Brisling Sardines with Sliced Spanish Manzanilla Olives
- 1/2 cup low-sodium vegetable broth
- 1/3 cup Castelvetrano olives, roughly chopped, You can use regular green olives instead, if needed.
- 2 TBSP fresh-squeezed lemon juice
- 1 tsp chili flakes, Add more if you'd like more heat!
- 1 tsp lemon zest
- Sea salt and cracked black pepper, to taste
- Heat the olive oil over medium heat in a large skillet. Add the garlic and the chili flakes and simmer until the garlic has softened, about a minute.
- Add the kale to the skillet in batches as it wilts down so you can ensure even coverage with the oil and chili flakes (it will also wilt down faster if you add it in smaller batches.) When all of the kale has been wilted down in the skillet, transfer it to a bowl; set it aside.
- Add the broth to the same skillet and bring to a simmer. Then, add the beans and let the broth continue to simmer to warm the beans through. When the beans have absorbed most of the broth (this should take about 5 minutes), add the greens back to the pan, and then add the green olives; give everything a good stir.
- Empty the can of sardines into the skillet with all of its contents (oil included); stir.
- Add the lemon zest and lemon juice to the dish, and then hit it with some cracked black pepper and more salt if necessary.
- Serve with toasted slices of baguette!