Beans + Greens
10 minutes start to finish. Healthy dinner, lunch or side dish. Delicious plant-based nutrient dense recipe. Short on time, big on flavor.
Servings: 2
Calories: 175kcal
Ingredients
- 2 Tablespoons Olive Oil
- 1 shallot finely chopped
- 2 cups grape tomatoes halved
- ½ teaspoon sea salt
- Pinch crushed red pepper
- ½ teaspoon sweet paprika
- 2 cloves garlic
- 1 15-oz can cannelini beans
- 1 bunch lacinato kale any sturdy green will work (curly kale, purple kale, collard greens, spinach, swiss chard, etc.)
Instructions
- In a heavy skillet over medium heat, swirl in olive oil and saute shallots for 3 minutes, then add the tomatoes and spices. Toss and cook for 2 minutes. Press garlic into pan, add the cannellini beans and continue cooking, stirring occasionally, until tomatoes blister and release their juices. Turn off heat and then add the kale, tossing until it wilts.
- Serve warm or at room temperature
Nutrition
Calories: 175kcal | Carbohydrates: 9g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 594mg | Potassium: 426mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2037IU | Vitamin C: 27mg | Calcium: 35mg | Iron: 1mg