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5
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5
votes
Greens and Beans
Course:
DINNER, gluten free, vegan, vegetarian
Calories:
Author:
Dani Spies
Ingredients
4
cloves
of chopped garlic
1-15
oz.
can of white beans
rinsed and drained
1
pint
of grape or cherry tomatoes
halved
1/4-1/2
cup
of broth
chicken or veggie
1
head of kale
stemmed and chopped
A pinch of red pepper flakes
1
tsp
of olive oil
Salt and pepper to taste
Instructions
Heat olive oil in a large saute pan over medium heat. Once oil is heated through add garlic and red pepper flakes and saute until fragrant.
Stir in tomatoes and beans and season with a little salt and pepper. Allow them to cook for about two minutes or so or until heated through.
Add kale and broth and pop a lid on. Cook until the kale is wilted and nice and tender, about eight to ten minutes.
Serve and enjoy!