Spiced bean and kale pot
Store cupboard lunch in 5 minutes, this zingy bowl of beans is super-filling. Try it with pasta, on toast or in a baked potato.
By Becca Spry
Ingredients
- 100²µ/3½´Ç³ú kale, thinly sliced
- 1 small onion, finely chopped
- 1 celery stick, finely chopped
- 2 garlic cloves, finely chopped
- 2 tsp olive oil
- 2 tsp finely chopped fresh rosemary
- pinch dried chilli flakes
- 400g tin cannellini beans, drained and rinsed
- 1 lemon, halved, juice only
- salt and freshly ground black pepper
Method
Blanch the kale for 1–2 minutes, then drain immediately and set aside.
Heat the oil in a frying pan over a medium–low heat. Fry the onion, celery and garlic for 2–3 minutes. Add the rosemary and chilli and fry for another minute. Stir in the kale and beans and cook until heated through.
Squeeze over the lemon juice, season well and serve.
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