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SAUTEED KALE AND BUTTER BEANS

GLUTEN/SUGAR FREE : VEGETARIAN

Serves 4 as a side

 

2 tablespoons grapeseed or coconut oil

400g cooked butter beans

½ bunch kale, measuring xx cups, leaves removed from stalks and roughly torn

2 cloves garlic, crushed

½ teaspoon finely grated lemon rind
pinch sea salt

2 tablespoons finely grated parmesan

ground black pepper

 

 

Warm grapeseed oil in pan over medium heat, add butter beans and cook 3 minutes.

Add torn kale leaves and mix through broadbeans, cooking a further 2 minutes.

Stir through crushed garlic, lemon rind and sea salt and sauté for a final 2 minutes.

Remove from heat, squeeze in lemon juice and a good grind of black pepper and serve.

Category

Sides & Salads

Tags
glutenfree, kale, legumes, nosugar, nourish, organic, recipes, seasonal, seasonaleating, sides, spring, sugarfree, vegetarian, wholefoods
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