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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

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 (1.25 ml) crushed red pepper flakes (optional)
1 tsp (5 ml) kosher salt, plus more to taste
1 / 2 tsp (2.5 ml) freshly ground black pepper
1 tbsp (15 ml) 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 (5 ml) extra-virgin olive oil (for gremolata)
Flaky sea salt, for finishing (optional)
Extra-virgin olive oil, for drizzling

Show original ingredient measurements

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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Make the lemon gremolata: In a small bowl, mix the parsley, grated garlic, lemon zest, 1 teaspoon (5 ml) olive oil, and a pinch of flaky sea salt. Set aside.
Warm 2 tablespoons (30 ml) 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.

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.