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

Shawarma White Bean & Kale Sauté

with Feta Cheese & Lemon Yogurt

30 MIN
+$2.95/serving 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.
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    Dietary Information

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    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
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    fresh
    ingredients
    Shawarma White Bean & Kale Sauté with Feta Cheese & Lemon Yogurt
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • 2 Pasture-Raised Eggs
    • 1 15.5-Oz Can Cannellini Beans
    • ½ cup Plain Nonfat Greek Yogurt
    • 6 oz Kale
    • 2 cloves Garlic
    • 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
    time-saving
    tips & techniques
    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.

    Cook the beans
    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 shrimp & vegetables
    3 Cook the shrimp & vegetables

    Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp and prepared pepper and garlic in an even layer. Cook, without stirring, 1 to 2 minutes, or until the shrimp are slightly opaque. 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 the shrimp are opaque and cooked through. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    Fry the eggs & serve your dish
    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 shrimp, vegetables, and beans and fried eggs. Garnish with the cheese (crumbling before adding). Enjoy!

    Tips from Home Chefs

    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 the shrimp & vegetables
    3 Cook the shrimp & vegetables

    Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp and prepared pepper and garlic in an even layer. Cook, without stirring, 1 to 2 minutes, or until the shrimp are slightly opaque. 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 the shrimp are opaque and cooked 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 shrimp, vegetables, and beans and fried eggs. Garnish with the cheese (crumbling before adding). Enjoy!

    Fry the eggs & serve your dish
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