White Beans & Kale – Food Exposed
White Beans & Kale
Servings: 4 Serving Size: 2 cups
1tbsp.extra virgin olive oil
3cloves garlic, minced
10cups kale, stems removed and chopped
½cupreduced sodium vegetable broth
1tsp.NutriFit Mediterranean Salt Free Spice Blend
1 ½cupspasta, cooked al dente and drained
1tbsp.fresh lemon juice
2cupswhite beans (cannellini or other)
¼cupflat leaf parsley, chopped
¼cupfeta cheese, crumbled
1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; saute 1 minute. Add kale, broth, spices and pepper, stirring to combine. Cover, reduce heat to medium and simmer 5 minutes or until kale wilts, stirring occasionally.
2. Add pasta, juice and beans to pan, stirring to combine; cook 1 minute or until mixture is thoroughly heated.
3. Divide pasta mixture evenly among 4 plates; sprinkle each serving with 1 tablespoon parsley and 1 tablespoon cheese.