Lemon Kale and Cannellini Beans (serves 4)
This is superhealthy and can be eaten hot or cold. I had something similar in a restaurant as a side dish and it was delicious. I came home and experimented and this is my version. I love kale although I did not expect to when I first had it at a friend’s house in the form of kale chips which were very moreish and if you have leftover kale you could make those also. When I was growing up kale was cattle feed (as was sweet corn). I like the lemon flavor but my trusty taste tester (husband) thought it too lemony so I would start with half the quantity of lemon juice and zest and see how you like it. If you replace the chicken stock with vegetable stock you have a vegetarian side dish.
1/2 tbsp. olive oil
Salt and pepper
2 large cloves of garlic – minced
6 oz kale – leaves only, no stem
1 can of cannellini beans – drained and rinsed
1 cup chicken broth
Juice and zest of 1/2 a lemon – start with half this quantity and taste
Put olive oil and salt and pepper into a skillet.
When sizzling add minced garlic and cook until it is just about to brown.
Add kale, cannellini beans (mash half the can to thicken the sauce), chicken broth, lemon juice and zest.
Cook until kale is tender – about 10 minutes.
Serve hot or cold as a side dish. Good with chicken.