Ingredients
- 3 tbsp olive oil
- 2 garlic cloves, finely sliced
- ½-1 tsp chilli flakes, or to taste
- 1 lemon, zested and juiced
- 400g can butter beans, drained and rinsed
- 180g kale, tough stalks eradicated, leaves finely sliced
Come
- STEP 1
Warmth the olive oil in a attention-grabbing saucepan over a low warmth, then cook dinner the garlic, chilli flakes, lemon zest and 1 tsp sea salt for 3 minutes. Accelerate within the butter beans and warm via for 5-8 minutes, stirring in most cases.
- STEP 2
Tip the beans out real into a bowl, leaving roughly 1 tbsp oil within the pan. Return the pan to a medium warmth, then add the kale alongside with 50ml boiling water from the kettle. Cook dinner for 8-10 minutes till wilted, stirring in most cases.
- STEP 3
Get rid of the kale from the pan and gently combine via the beans. Squeeze over the lemon juice, season to taste, and encourage warm.
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