3/4 tsp Extra Virgin Olive Oil
3/4 Garlic (cloves, minced)
1 1/2 cups Kale Leaves (tough stems removed, torn into pieces)
1/2 cup Cannellini Beans (drained and rinsed)
2 tbsps Vegetable Broth, Low Sodium
Sea Salt & Black Pepper (to taste)
1. Heat the oil in a large pan or dutch oven over medium-high heat. Stir in the garlic and kale. Cook for about two to four minutes or until the leaves are wilted and deep green.
2. Add the beans, broth, salt and pepper. Simmer until most of the liquid is absorbed, about five to eight minutes.
3. Divide onto plates and season with more salt and pepper if needed. Enjoy!
Refrigerate in an airtight container for up to four to five days.
One serving equals approximately one cup.
Add lemon juice, red pepper flakes, or your choice of spices and dried herbs.
Serve it with quinoa, brown rice, on toast, or in a brown rice tortilla.
- Cook Time: 15 minutes
- Serving Size: 1
- Calories: 156
- Sugar: 2g
- Sodium: 371mg
- Fat: 4g
- Carbohydrates: 23g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg