Cheesy Mashed White Beans with Sautéed Kale & Fried Eggs

Directions

1. Rinse and dry the produce, then prepare the kale: remove stems, stack leaves, and slice crosswise into thin ribbons.
2. Mince the garlic and set aside.
3. Warm a small saucepan over medium heat, then add a knob of butter and swirl to coat the bottom.
4. Add half the minced garlic to the pan and cook just until fragrant, about 15–30 seconds.
5. In a separate pan or skillet, start heating a bit of oil over medium heat for the eggs.
6. Rinse the beans and begin mashing them in the pan with half the broth, stirring as you go.
7. Pour in the remaining broth, add most of the Parmesan, salt, and pepper, and continue mashing until you reach a creamy consistency; cover to keep warm.
8. Heat a bit more oil in a skillet. Crack in the eggs and cook until the whites set and the yolks remain runny, about 2–3 minutes; transfer to a plate.
9. Add remaining oil to the skillet, then sauté the kale with the remaining garlic, seasoning with salt and pepper until wilted, 3–4 minutes; finish with lemon juice.
10. Assemble: spoon the mashed beans into bowls, top with kale and fried eggs, and sprinkle with the remaining Parmesan; serve immediately.