Garlic and Parmesan cheese provide savory flavors and balance the bitterness of Kale. Beans provide a source of protein. Vinegar, kale, and red pepper flakes all help in to digest the heaviness of beans
Ingredients
1tspBalsamic Vinegar
1/2clovefresh garlic(raw)
1lbsKale
2tbspextra virgin olive oil
2tbspParmesan cheese, grated
1/2tspcrushed red pepper flakes(Chili)
1/2tspFine Pink Salt(Mineral Salt)
1cupWhite Navy Beans(canned, drained and rinsed)
Instructions
Steam Kale until soft in a small amount of water, watching carefully to avoid burning the kale.
In a separate pan, sautee garlic in olive oil.
Once the garlic is roasted add white beans and kale.
Continue heating until beans are thoroughly hot. Remove from heat.
Add red pepper flakes to taste, garnish with Parmesan cheese and a drizzle of vinegar and salt if desired.
Continue to heat through until nice and hot.
Serve in a bowl with an additional sprinkle of Parmesan cheese and toasty croutons on top for crunch.
Spa Index Kitchen Notes
This keeps and reheats well, so it is great for lunch at the office. Greens and Beans Image (c) Jeremy Keith
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