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.
Sides & Salads