Shawarma White Bean & Kale Sauté with Feta Cheese & Lemon Yogurt

Shawarma White Bean & Kale Sauté

with Feta Cheese & Lemon Yogurt

30 MIN
2 Servings
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    From the Test Kitchen

    This hearty, one-pan sauté is packed with bold flavor thanks to our shawarma spice blend—featuring cumin, coriander, turmeric, and more—cooked with cannellini beans as they turn slightly crispy in the pan. It all comes together over a bright, cooling layer of creamy yogurt mixed with lemon purée.
    4-9 PersonalPoints range
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian Carb Conscious 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      540 Cals (est.)
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    fresh
    ingredients
    Shawarma White Bean & Kale Sauté with Feta Cheese & Lemon Yogurt
    Title
    • 2 Pasture-Raised Eggs
    • 1 15.5-Oz Can Cannellini Beans
    • 6 oz Kale
    • 2 cloves Garlic
    • ½ cup Plain Nonfat Greek Yogurt
    • 1 tsp Preserved Lemon Purée
    • 1½ oz Feta Cheese
    • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
    • 1 Bell Pepper

    Shawarma White Bean & Kale Sauté

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Drain and rinse the beans. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Combine the sliced pepper and chopped garlic in a bowl. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. In a bowl, combine the yogurt and lemon purée; season with salt and pepper.

    2 Cook the beans

    In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the drained beans; season with salt, pepper, and as much of the spice blend as you'd like (you may have extra). Cook, stirring occasionally, 3 to 4 minutes, or until the beans are slightly crispy. Transfer to a bowl. Rinse and wipe out the pan.

    Cook the beans
    Cook & finish the vegetables
    3 Cook & finish the vegetables

    In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared pepper and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced kale. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Add the cooked beans. Cook, stirring constantly, 30 seconds to 1 minute, or until combined and heated through. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    4 Fry the eggs & serve your dish

    In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Divide the lemon yogurt between two dishes; spread into an even layer. Serve the finished yogurt topped with the finished vegetables and beans and fried eggs. Garnish with the cheese (crumbling before adding). Enjoy!

    Fry the eggs & serve your dish
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