Side Dish: Italy – Cannellini Con Salvia (Cannellini with Sage)

Serving Size: 6

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

2 tbsp (30 ml) extra-virgin olive oil
1 small shallot, finely chopped
2 cloves garlic, thinly sliced
8–10 fresh sage leaves
2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
1 / 2 cup (120 ml) low-sodium chicken broth or water
1 bay leaf (optional)
1 / 4 tsp crushed red pepper flakes (optional)
1 tsp kosher salt, plus more to taste
1 / 2 tsp freshly ground black pepper
1 tbsp fresh lemon juice
1 / 4 cup (15 g) flat-leaf parsley, finely chopped
1 small clove garlic, finely grated
Zest of 1 lemon
1 tsp extra-virgin olive oil (for gremolata)
Flaky sea salt, for finishing (optional)
Extra-virgin olive oil, for drizzling

Instructions

Make the lemon gremolata: In a small bowl, mix the parsley, grated garlic, lemon zest, 1 teaspoon olive oil, and a pinch of flaky sea salt. Set aside.
Warm 2 tablespoons olive oil in a large skillet over medium heat. Add the shallot and cook until softened and translucent, 2–3 minutes.
Stir in the sliced garlic and sage leaves; cook until fragrant, about 30 seconds.
Add the cannellini beans, broth (or water), bay leaf, and red pepper flakes if using. Simmer gently, stirring occasionally, until the liquid reduces and lightly coats the beans, 8–10 minutes. Lightly mash a handful of beans against the pan to create a creamy texture.
Season with kosher salt and black pepper, then stir in the lemon juice. Remove the bay leaf and any woody sage stems.
Transfer to a warm serving dish, drizzle with a little extra-virgin olive oil, and finish with the lemon gremolata. Serve alongside the steak.