This is my go to dish when I get in from a yoga class.
It is quick and so easy to make but full of totally delicious ingredients and definitely is wellness on a plate. This recipe serves 4 – 6 but I just adapt it for little old me, after cooking it a couple of times, you get a feel for how much of each ingredient you want to use. I substitute the olive oil for coconut oil.
Recipe shared with the kind permission of Dale Pinnock, The Medicinal Chef
Olive Oil for cooking
1 x 400g can cannellini beans drained
1 x 400g can butter beans drained
120g of Curly Kale
2 tablespoons of grated Parmesan cheese
1/4 teaspoon chilli flakes(optional)
sea salt & black pepper
Heat a pan with a little oil and add the garlic, cook over a medium heat until the garlic starts to brown. Add the beans and heat through then add the kale. Season with salt & pepper and cook for about 7-8 minutes until the kale is tender but still crisp. Add 1 tablespoon of the Parmesan and stir well. Transfer to a serving dish, sprinkle the remaining Parmesan along with the chilli flakes if desired.
It’s that simple, serve straight away while it’s still hot. Enjoy!!