EntreesSide DishesVeganVegetarian

Lemon Baby Kale and Cannellini Beans (2 – 4)

Kale is one word that will either be greeted enthusiastically or dismissed immediately when seen on a menu. Some predict its time is over and that is it time to move on to the next essential ingredient. Baby kale is less tough than regular kale, so use it if you can. It is also important to use a frying pan with a lid as this moistens the ingredients. I think this is a refreshing vegan/vegetarian recipe that will serve two people as an entree or four as a side dish.

1 tbsp. olive oil seasoned with salt and lemon pepper (or regular pepper)

2 large cloves of garlic – grated

1 can of cannellini beans – drained and rinsed

4 oz. baby kale

Juice of a lemon

Heat the oil in a frying pan which has a lid and when hot, but not sizzling, add the garlic and cook for a couple of minutes before adding the beans, kale and lemon juice. Stir and add the lid to the pan, but keep stirring frequently. Once the kale is wilted and has turned a darker green the dish is ready to eat.

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