Vegetarian

Kale and Bean Jumble

2 September, 2017 . 0

Add a healthy handful of greens to your diet and supercharge your spring with this nutritious yet delicious dish from Sally Obermeder.

Ingredients

2 tbsp coconut oil (or olive oil)
1 desiree potato, diced into 5mm-1cm cubes
Pink salt and freshly ground black pepper
400g tin cannellini beans, drained and rinsed
1 brown onion, diced
100g (4 cups) kale ribbons (stalks removed, leaves sliced)
Zest and juice of 1 lemon
45g coarsely grated Parmesan cheese (optional)

Method

Step 1.
Put the coconut oil in a large saucepan over medium-high heat; add the potato and season with salt and pepper. Cover with a lid and leave to brown for 5-8 minutes, stirring a few times during cooking. You want the potato to be browned on all sides.

Step 2.
Add the beans and the onion and mix well. Cook, stirring, for a few minutes or until the onion has softened. Add the kale ribbons and lemon juice and stir until the kale is wilted.

Step 3.
Remove from the heat and stir in the lemon zest and Parmesan, if using. Taste and adjust seasoning if required. Serve immediately.

Serves 2