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.