Ingredients
Scale
- 1–2 tbsp olive oil
- 2–3 cloves of garlic, minced
- 300 g/10 oz kale, roughly chopped
- 3 cups of cooked white beans or butter beans
- 1 lemon, juiced
- 1 tbsp tahini
- 1.5 tsp mustard
- 5–8 sun-dried tomatoes, chopped
- salt, pepper
Instructions
- Heat up oil in a large skillet or wok over medium-high heat. Once skillet and oil is hot, add garlic and cook for about a minute, or until fragrant.
- Add as much kale as fits in your skillet, and cook shortly, so kale wilts a little. After about a minute, add more kale, and repeat until all kale is in the skillet.
- Cook kale, stirring occasionally, until kale is fully wilted, tender, and has a few brown and crispy bits, 5-8 minutes.
- Add beans, lemon juice, tahini, mustard, sun-dried tomatoes, and season with salt and pepper. Mix well, and cook for another 1-2 minutes, until everything is heated through. Enjoy!
- Prep Time: 5 mins
- Cook Time: 10 mins