Cheesy Mashed White Beans With Kale, Parmesan, And A Fried Egg - cooking recipe

Ingredients

3 tablespoons olive oil
2 medium garlic cloves, finely minced (about 2 teaspoons)
2 (15 ounce) cans white beans, drained and rinsed
1/2 cup unsweetened almond milk (or other non dairy milk or cream)
3 ounces grated sharp white cheddar cheese
2 ounces grated parmesan cheese (plus more for serving)
kosher salt & freshly ground black pepper
3 cups finely shredded kale
1 teaspoon lemon, juice of
4 eggs
1/4 cup finely sliced scallion (whites and light greens)

Preparation

Heat 1 tablespoon olive oil in a medium saucepan over medium heat until shimmering. Add garlic and cook until aromatic, about 1 minute. Add beans, almond milk, and 1/2 cup water. Bring to a simmer, then mash beans lightly with a potato masher. Add water until a loose, porridge-like consistency is reached. Stir in cheddar and Parmesan cheese and season to taste with salt and pepper. Keep warm.
Heat 2 tablespoons olive oil in a large skillet over high heat until shimmering. Add kale, season with salt and pepper, and cook, tossing and stirring frequently, until wilted and starting to crisp, about 4 minutes. Stir in lemon juice and transfer to a bowl.
Heat remaining tablespoon oil in skillet over medium-high heat until shimmering. Add eggs, season with salt and pepper, and cook until whites are set but yolks are still runny, about 3 minutes.
To serve, stir half of scallions in white beans and adjust consistency with water as necessary. Transfer to warm bowls, top with sauteed kale then with a fried eggs. Sprinkle with remaining scallions and grate some Parmesan over the top. Serve immediately.