Kale With Garlic, Beans and Olives
photo by Anne Sainz
- Ready In:
- 20 ounces kale, de-stemmed and chopped
- 12 garlic cloves, minced
- 4 mushrooms, sliced
- 1 (15 ounce) can low-sodium small white beans, drained and rinsed
- 1⁄2 cup kalamata olive, pitted and chopped
- 2 tablespoons balsamic vinegar (may add more to taste)
- 1⁄2 teaspoon oil (to coat pan)
- Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
- Chop garlic and mushrooms and set aside.
- Combine beans, olives and vinegar and set aside.
- Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add the garlic and mushrooms and sauté over low heat for 1 minute, adding small amount of water if needed to prevent sticking.
- Add as much kale as will fit in the pan and small amount of water if needed. Cover and cook until wilted and soft. Continue adding kale, stirring frequently, until it is all in the pan, adding water as needed to prevent sticking.
- Add bean mixture and heat through.
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RECIPE SUBMITTED BY
In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat. Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.