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

Za’atar White Bean & Kale Sauté

with Cheese & Lemon Yogurt

30 MIN
2 Servings
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From the Test Kitchen

This hearty, one-pan sauté is packed with bold Mediterranean 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. The silky yolk from a fried egg adds welcome richness to the dish.
11 green SmartPoints® per serving
4 blue SmartPoints® per serving
4 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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Dietary Information

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

Vegetarian Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    450 Cals (est.)
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fresh
ingredients
Za’atar White Bean & Kale Sauté with Cheese & Lemon Yogurt
Title
  • 2 Pasture-Raised Eggs
  • 1 15.5-Ounce Can Cannellini Beans
  • 1 bunch Kale
  • 4 oz Sweet Peppers
  • 2 cloves Garlic
  • 1 tsp Preserved Lemon Purée Or 1 Lemon
  • ½ cup Plain Nonfat Greek Yogurt
  • 0.7 oz Feta Or Grana Padano Cheese
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)

Za’atar 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 stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Combine the sliced peppers and chopped garlic in a bowl. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. If you received a lemon, halve crosswise; squeeze the juice into a bowl to get 1 tablespoon, straining out the seeds (you may have extra). In a bowl, combine the yogurt and lemon purée or lemon juice; season with salt and pepper. 

2 Cook the beans:

In a large pan (nonstick, if you have one), heat a drizzle 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 & finish the vegetables:
3 Cook & finish 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, 2 to 3 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. Transfer to a bowl. Taste, then season with salt and pepper if desired. Wipe out the pan. 

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 finished 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:
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