Vegetables Greens Kale Warm Kale and White Bean Dip Be the first to rate & review! To put a healthy spin on the classic spinach dip, try using kale instead of spinach and puréed cannellini beans in place of the béchamel sauce. This recipe is completely gluten free and can be prepared in advance for a quick and healthy appetizer. Slideshow: More Kale Recipes By Phoebe Lapine Phoebe Lapine New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. Food & Wine's Editorial Guidelines Published on June 3, 2015 Print Rate It Share Share Tweet Pin Email Photo: Photo © Phoebe Lapine Active Time: 10 mins Total Time: 30 mins Yield: 8 Ingredients 2 tablespoons olive oil, divided 1 large shallot, thinly sliced 1 large garlic clove, minced 1/4 teaspoon red pepper flakes 1 teaspoon salt, divided 2 cups frozen kale 1/4 cup white wine One 15-ounce can cannellini beans, rinsed and drained 1/3 cup Parmesan cheese, grated Gluten-free crackers, for serving Directions Preheat the oven to 400°. Heat the oil in a large nonstick skillet. Sauté the shallot over medium-high heat until soft, 3 minutes. Add the garlic, red pepper and 1/2 teaspoon salt and cook 1 more minute. Fold in the kale and cook, stirring occasionally, until the kale has softened and released its liquid, 2 minutes. Add the white wine and simmer until evaporated, 2 minutes. Set aside. Meanwhile, in a small food processor, puree the beans with 1/2 teaspoon salt, 1 tablespoon olive oil and 1/4 cup water until smooth. Add the white bean puree to the kale mixture along with 1/4 cup Parmesan and stir to combine. Top with the remaining cheese. Bake in the oven for 15 minutes or until the cheese has begun to brown. Serve warm alongside crackers for dipping. Make Ahead The dip can be made a day ahead of time, and reheated until bubbling at time of serving. Rate it Print