Beans and kale
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Pinto beans, canned; rinsed and drained |
| 2 | tablespoons | Lemon juice |
| Salt and pepper; to taste | ||
| ¼ | teaspoon | Crushed red pepper; optional |
| 2 | bunches | Kale; stems removed |
| 4 | Cloves garlic; minced | |
| Salt and pepper; to taste | ||
Directions
Slightly mash beans until they hold together. Stir in lemon juice, salt and freshly ground pepper; crushed pepper if desired (or save to top individual servings). Set aside for room temperature serving, or heat in top of double boiler. Wash and chop the greens into small pieces. In large skillet, heat sauteeing liquid of your choice and cook garlic several minutes. Add greens and cook until wilted and bright green. Add salt and freshly ground pepper.
Posted to fatfree digest V96 #246 Date: Thu, 5 Sep 1996 13:37:21 -0600 From: Linda Brock <mcgimp@...>
Related recipes
- Beans & barley
- Beans & beef
- Beans & eggs
- Beans & potatoes
- Beans and barley
- Beans and beef^
- Beans and eggs
- Beans and grains
- Beans and greens
- Beans and leeks
- Beans and pasta
- Beans and potatoes
- Beans and rice
- Beans with coconut & cilantro
- Beans with coconut milk
- Beans with vegetables
- Green beans
- Kale
- Pasta with white beans and kale
- White beans and kale soup