INGREDIENTS

• 1 cup panko bread crumbs
• 1/4 cup parmesan cheese, grated
• 3 tablespoons olive oil
• 3/4 pound shrimp (medium), peeled and deveined
• 2 cloves garlic, pressed or minced
• 15 oz cannellini beans, drained and rinsed
• 2 cups kale, torn
• 1/2 red bell pepper, chopped
• Sage Butter
• 4 tablespoons butter
• 8 sage, minced or 2t rubbed sage
• 1/2 lemon, juiced

DIRECTIONS

1. Preheat oven to 400.
2. In a bowl, mix the bread crumbs, parmesan, and 2 tablespoons olive oil.
3. Place shrimp on a lightly greased baking dish.
4. Top with breadcrumb mixture.
5. Bake until the shrimp are cooked through and the crumbs are crispy, 10 to 12 minutes. If not browned, broil for a minute - watching closely!
6. Meanwhile, heat the remaining oil in a medium skillet over medium-high heat.
7. Add the garlic and cook, stirring, for 30 seconds.
8. Add the beans, 1/4 cup water, kale, and bell pepper.
9. Cook until heated through and kale and bell peppers are tender – about 4-5 minutes.
10. In a separate small sauce pan, prepare sage butter by heating butter over medium high heat.
11. When the edges of the melted butter begin to brown, remove from the heat and add the sage.
12. Stir until wilted and add lemon juice.
13. Plate the beans and kale in a shallow bowl, top with shrimp and drizzle with sage butter.

Nutritional Information

INGREDIENTS

• 1 loaf French bread

DIRECTIONS

1. Wrap bread in foil for a soft crust or warm without foil for a crunchy crust.
2. Place in heated oven until heated through.