Italian beans and kale recipe

Read about health benefits of kale here.


Cannellini beans with kale

Classic italian beans and kale recipe uses bacon to add flavour to the beans; this meatless version still achieves great taste due to the combination of far healthier herbs.

  • 1 pound (440 grams) fresh kale, stems removed, coarsely chopped
  • 2 tbsp extra-virgin olive oil
  • 3 cups cooked cannellini or navy beans, or 2 15-ounces cans of beans, rinsed and drained
  • 1 large onion, cut in thin half-rings
  • 2 large cloves garlic, finely chopped
  • 1/4 tsp dried oregano
  • 1/4 tsp dried sage
  • Salt, black pepper and cayenne pepper to taste

  1. In a large non-stick skillet, heat the oil over medium heat. Add onions and garlic, and let them cook for 5 minutes, stirring often.
  2. Increase the heat; add kale , mixing it in batch by batch; cook until it is bright green for 2 to 4 minutes.
  3. Reduce the heat, add beans and spices and cook stirring often, until well heated. Serve warm.

Yields 4 servings, approximately 330 calories per portion.


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