Za’atar White Bean & Kale Sauté with Feta Cheese & Lemon Yogurt
Carb Conscious

Za’atar White Bean & Kale Sauté

with Feta Cheese & Lemon Yogurt

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This hearty, one-pan sauté is packed with bold Mediterannean flavor thanks to za’atar—an herbaceous blend that features thyme, oregano, sumac, 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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & make the lemon yogurt:
1 Prepare the ingredients & make the lemon yogurt:

Wash and dry the fresh produce. Drain and rinse the beans. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Combine 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 1 tablespoon of olive oil on medium-high until hot. Add the drained beans; season with salt, pepper, and half the za’atar. Cook, stirring occasionally, 3 to 4 minutes, or until the beans are slightly crispy. Transfer to a bowl. Wipe out the pan. 

Cook the vegetables:
3 Cook the vegetables:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared peppers 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, 1 to 2 minutes, or until slightly wilted. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 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. Turn off the heat. Transfer to a bowl. Taste, then season with salt and pepper if desired. 

Fry the eggs & serve your dish:
4 Fry the eggs & serve your dish:

In the same pan, heat 1 teaspoon 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 and spread into an even layer. Top with the cooked vegetables and beans and fried eggs. Garnish with the cheese (crumbling before adding) and as much of the remaining za’atar as you’d like (you may have extra). Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the lemon yogurt:
1 Prepare the ingredients & make the lemon yogurt:

Wash and dry the fresh produce. Drain and rinse the beans. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Combine 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 1 tablespoon of olive oil on medium-high until hot. Add the drained beans; season with salt, pepper, and half the za’atar. Cook, stirring occasionally, 3 to 4 minutes, or until the beans are slightly crispy. Transfer to a bowl. Wipe out the pan. 

Cook the beans:
Cook the vegetables:
3 Cook the vegetables:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared peppers 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, 1 to 2 minutes, or until slightly wilted. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 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. Turn off the heat. Transfer to a bowl. Taste, then season with salt and pepper if desired. 

4 Fry the eggs & serve your dish:

In the same pan, heat 1 teaspoon 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 and spread into an even layer. Top with the cooked vegetables and beans and fried eggs. Garnish with the cheese (crumbling before adding) and as much of the remaining za’atar as you’d like (you may have extra). Enjoy!

Fry the eggs & serve your dish:
Browse Steps
1 of 4