Sauteed Kale With Cannellini Beans
"This can be served on its own as a side dish, or over rice as a main dish. It is vegan, gluten-free, and sugar free."
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 tablespoons olive oil
- 5 garlic cloves, minced
- 1⁄2 teaspoon dried red chili
- 8 cups kale, cut into bite sized pieces
- 1 cup vegetable broth
- 1 (15 ounce) can cannellini beans
directions
- In a large skillet or wok heat the oil. Add the garlic and chili and sauté for about a minute.
- Add the kale in large handfuls - add a handful, stir it until it begins to wilt and then add the next handful, and so on.
- Pour the vegetable broth over all. Stir and simmer until the broth is almost completely boiled away - approximately 10 minutes.
- Add the beans and gently stir through until heated.
- Serve immediately.
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RECIPE SUBMITTED BY
Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific!
I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky.
My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson.
My passions are cooking and eating - big surprise there.
I have no pet peeves, I don't keep any peeves around long enough to make them into pets.
I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily.
I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.
