Time: 20 min.
Complexity: easily
Servings: 4

Kale is sautéed in a skillet with white beans and spices to create a delicious, nutritious side dish rich in fiber and protein. Use canned white beans for quick cooking. For a softer, more flavorful kale, simmer it in a small amount of chicken broth, and a pinch of red pepper flakes adds a pleasant tang. Serve as a side dish with meat or as a filling meal on its own if you're following a vegetarian diet.

Ingredients:

• 2 tbsp. l. olive oil
• 1 chopped onion
• 2 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes
• 2 cups kale, washed and chopped, stems trimmed
• 1 can (425 g) canned cannellini beans, drained
• 3/4 cup chicken broth

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

kale, cannellini beans, white beans, red pepper flakes, garlic

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Preparation:

Step 1
• In a large cauldron, heat olive oil over medium heat.
Step 2
• Add the onion and garlic. Sauté until soft, about 3 minutes. Add the red pepper flakes, salt, and black pepper, and stir until fragrant. Add the kale and cook until slightly wilted. Add the beans and chicken broth.
Step 3
• Cover and simmer for 10 minutes.

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